Food & Wine


11
4
What's This?
Serving size 6
Total Time

Ingredients

1 cup green mangos, julienned, about 1 pound each peeled and finely chopped¼ cup plus 1 tablespoon sugar2 clove garlic, minced2 Thai red chili, minced3 carrot, finely julienned¼ fresh lime juice¼ cup fresh tangerine juice1 shallot, minced2 Tbsp Asian fish sauce½ tsp sambal oelek or other Asian hot sauce, optional⅓ cup water2 green mango julienned, about 1 pound each peeled and finely chopped2 seedless cucumber -- peeled, seeded, and finely julienned2 6-ounce bunches watercress, thick stems discarded¼ cup shredded basil leaves⅓ cup coarsely chopped mint¼ cup coarsely chopped cilantro1 lb jumbo lump crab3 scallions, green parts only thinly sliced

Directions

1. In a medium bowl, combine the vinegar with 1/4 cup of the sugar and half of the garlic and chiles. Add the carrots and let stand at room temperature for 1 hour.

2. Meanwhile, in a bowl, combine the lime and tangerine juices, shallot, fish sauce, sambal oelek and water. Stir in the remaining garlic, chiles and 1 tablespoon of sugar.

3. In a very large bowl, combine the green mango, cucumbers, watercress, basil, mint and cilantro. Drain the carrots, shaking off the excess liquid, and add them to the bowl. Add the dressing and toss well. Transfer the salad to plates and mound the crab on top. Garnish with the scallions and serve.

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Tags: Salad, Healthy, Shellfish, Seafood, Vegetable, Fruit, Crab, Thai, No-Cook, Entertaining

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