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.

Thai Crab-and-Green-Mango Salad
John Kernick

by 1  person

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  • 1   cup 
    rice vinegar
  • 1/4  cup 
    plus 1 tablespoon sugar
  • 2   
    garlic cloves, minced
  • 2   
    Thai red chiles, minced
  • 3   
    carrots, finely julienned
  • 1/4  cup 
    fresh lime juice
  • 1/4  cup 
    fresh tangerine juice
  • 1   
    shallot, minced
  • 2   tablespoons 
    Asian fish sauce
  • 1/2  teaspoon 
    sambal oelek or other Asian hot sauce (optional)
  • 1/3  cup 
  • 2   
    large green mangos (about 1 pound each), peeled and finely julienned
  • 2   
    seedless cucumbers, peeled, seeded and finely julienned
  • 2  6  ounces 
    bunches watercress, thick stems discarded
  • 1/2  cup 
    shredded basil leaves
  • 1/3  cup 
    coarsely chopped mint
  • 1/4  cup 
    coarsely chopped cilantro
  • 1   pound 
    jumbo lump crab
  • 3   
    scallions, green parts only, thinly sliced
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.
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.
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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