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Thai Crab-and-Green-Mango Salad
Food & Drink
Nutritional Information (per serving)
Calories 260 Total Fat 2g Saturated Fat 0 Cholesterol -- Sodium 790mg Total Carbohydrate 31g Dietary Fiber 4g Protein 30g
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
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
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.