Thai Crab And Mango Salad Recipe

Name: Thai Crab And Mango Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup seasoned rice vinegar; 1/4 cup plus 1 tablespoon sugar; 2 garlic cloves, minced; 2 mexican red chiles, seeded and minced; 3 carrots, peeled and julienned; juice from 1 lemon; juice from 1 tangerine; 1 shallot, minced; 2 tablespoons fish sauce; 1/2 teaspoon sambal oelek; 1/3 cup water; 2 mangoes, peeled and julienned; 2 cucumbers, peeled and julienned; 2 bunches watercress, washed and thick stems removed; 1 tablespoon basil paste; small handful cilantro, chopped; 1 pound jumbo lump crab; 3 scallions, thinly sliced

Servings: persons

1 cup seasoned rice vinegar
1/4 cup plus 1 tablespoon sugar
2 garlic cloves, minced
2 mexican red chiles, seeded and minced
3 carrots, peeled and julienned
juice from 1 lemon
juice from 1 tangerine
1 shallot, minced
2 tablespoons fish sauce
1/2 teaspoon sambal oelek
1/3 cup water
2 mangoes, peeled and julienned
2 cucumbers, peeled and julienned
2 bunches watercress, washed and thick stems removed
1 tablespoon basil paste
small handful cilantro, chopped
1 pound jumbo lump crab
3 scallions, thinly sliced

1
In a medium bowl, combine the vinegar, 1/4 cup sugar, and half of the garlic and chiles. Stir until sugar is dissolved. Add the carrots and let sit at room temperature for 1 hour for a quick pickling of sorts.
2
In another medium bowl, combine the lemon juice, tangerine juice, shallot, fish sauce, sambal oelek, and water. Stir in remaining garlic, chiles, and 1 tablespoon sugar. Mix until sugar is well dissolved. This is your dressing... and it's phenomenal.
3
In a large salad bowl, combine the mango, cucumbers, watercress, basil paste, and cilantro. Drain the carrots, shaking off any extra liquid, and add into the bowl as well. Stir in the dressing and toss well. Place big portion on large plates and top with lump crab meat. Garnish with the scallions and dig in!

203

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 1 cup seasoned rice vinegar, 1/4 cup plus 1 tablespoon sugar, 2 garlic cloves, minced, 2 mexican red chiles, seeded and minced, and more.

Yes, Thai Crab And 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.

Thai Crab And Mango Salad

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