Thai Crab-and-Green-Mango Salad Recipe

Name: Thai Crab-and-Green-Mango Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 water; 2 large green mangos (about 1 pound each), peeled and finely julienned; 2 seedless cucumberspeeled, seeded and finely julienned; Two 6-ounce 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

Servings: persons

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 water
2 large green mangos (about 1 pound each), peeled and finely julienned
2 seedless cucumberspeeled, seeded and finely julienned
Two 6-ounce 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

1
In a medium bowl, combine the vinegar with 1/4 cup of the sugar and half of the garlic and chiles.
2
Add the carrots and let stand at room temperature for 1 hour.
3
Meanwhile, in a bowl, combine the lime and tangerine juices, shallot, fish sauce, sambal oelek and water.
4
Stir in the remaining garlic, chiles and 1 tablespoon of sugar.
5
In a very large bowl, combine the green mango, cucumbers, watercress, basil, mint and cilantro.
6
Drain the carrots, shaking off the excess liquid, and add them to the bowl.
7
Add the dressing and toss well.
8
Transfer the salad to plates and mound the crab on top.
9
Garnish with the scallions and serve.

217

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup rice vinegar, 1/4 cup plus 1 tablespoon sugar, 2 garlic cloves, minced, 2 Thai red chiles, minced, and more.

Yes, Thai Crab-and-Green-Mango Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Thai Crab-and-Green-Mango Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions