Thai Crab-and-Green-Mango Salad
Recipe from
Food & Wine
To create completely satisfying dishes, Thai cooks aim for a mix of sweet, salty, sour and bitter flavors. In his salad, chef Laurent Tourondel of the BLT Steak empire achieves that alluring combination by tossing tart green mango with cucumbers, a myriad of fresh herbs, a vibrant Thai dressing and plenty of delicate, sweet crabmeat.
Servings:
6
Prep Time:
1 hr
Total Time:
1 hr
Ingredients
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1 cuprice vinegarsee savings
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1/4 cupplus 1 tablespoon sugarsee savings
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2garlic cloves, mincedsee savings
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2Thai red chiles, mincedsee savings
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3carrots, finely juliennedsee savings
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1/4 cupfresh lime juicesee savings
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1/4 cupfresh tangerine juicesee savings
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1shallot, mincedsee savings
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2 tablespoonsAsian fish saucesee savings
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1/2 teaspoonsambal oelek or other Asian hot sauce (optional)see savings
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1/3 cupwatersee savings
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2large green mangos (about 1 pound each), peeled and finely juliennedsee savings
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2seedless cucumbers, peeled, seeded and finely juliennedsee savings
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2 6-ouncebunches watercress, thick stems discardedsee savings
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1/2 cupshredded basil leavessee savings
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1/3 cupcoarsely chopped mintsee savings
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1/4 cupcoarsely chopped cilantrosee savings
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1 poundjumbo lump crabsee savings
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3scallions, green parts only, thinly slicedsee savings
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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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