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Thai Crab-and-Green-Mango Salad

Source: © Food & Wine Magazine
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Total Time:  1 Hour
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.
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 peeled and finely julienned  (about 1 pound each)
2   seedless cucumbers peeled, seeded and finely julienned
2 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

Tip: One Serving 260 cal, 2 gm fat, 0 gm sat fat, 31 gm carb, 4 gm fiber, 30 gm protein, 790 mg sodium.
Thai Crab-and-Green-Mango Salad Recipe at
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.

Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 11/02/2010
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