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Thai Crab-and-Green-Mango Salad

posted in Food & Drink > Recipes
11/26/2013
  • Nutritional Information
(per serving)

Calories	260
Total Fat	2g
Saturated Fat	0
Cholesterol	--
Sodium	790mg
Total Carbohydrate	31g
Dietary Fiber	4g
Protein	30g
    Nutritional Information
    (per serving)

    Calories 260
    Total Fat 2g
    Saturated Fat 0
    Cholesterol --
    Sodium 790mg
    Total Carbohydrate 31g
    Dietary Fiber 4g
    Protein 30g
  • Ingredients

    1 cup(s) rice vinegar
    1/4 cup(s) sugar
    1 tablespoon(s) sugar
    2 clove(s) garlic, minced
    2 Thai red chiles, minced
    3 carrots, finely julienned
    1/4 cup(s) fresh lime juice
    1/4 cup fresh tangerine juice
    1 shallot, minced
    2 tablespoons Asian fish sauce

  • Ingredients Cont'd

    1/2 teaspoon sambal oelek or other Asian hot sauce, optional
    1/3 cup water
    2 large (about 1 lb each) green mangos, peeled and finely julienned
    2 seedless cucumbers, peeled, seeded, and finely julienned

  • Ingredients Cont'd

    2 bunch(es) (6-ounces each) bunches watercress, thick stems discarded
    1/2 cup(s) shredded basil leaves
    1/3 cup(s) coarsely chopped mint
    1/4 cup(s) coarsely chopped cilantro
    1 pound(s) jumbo lump crab
    3 (green parts only) scallions, thinly sliced

  • Directions

    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.

  • Directions Cont'd

    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.

  • Directions Cont'd

    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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