Thai crab and mango salad
Indulge in the exotic flavors of Thailand with this refreshing crab and mango salad. A perfect blend of sweet and savory, it's a culinary delight!
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
- 450g jumbo lump crab
- 3 scallions, thinly sliced
Instructions:
- In a medium mixing bowl, mix together the vinegar, 1/4 cup of sugar, and half of the garlic and chiles. Stir until the sugar has dissolved. Add the carrots and allow them to marinate at room temperature for 1 hour for a quick pickling effect.
- Combine the lemon juice, tangerine juice, shallot, fish sauce, sambal oelek, and water in a separate medium bowl. Add the remaining garlic, chiles, and 1 tablespoon of sugar. Stir until the sugar is completely dissolved. This will be your flavorful dressing.
- In a large bowl for the salad, toss together the mango, cucumbers, watercress, basil puree, and cilantro. Drain the pickled carrots, removing any excess liquid, and incorporate them into the bowl. Pour the dressing over the salad and mix thoroughly. Serve generous portions on large plates and top with lump crab meat. Garnish with scallions and enjoy your meal!
Summary:
- Calories: 1431 kcal
- Fat: 10 g
- Protein: 105 g
- Carbs: 244 g
- Potassium: 5839 mg
- Magnesium: 495 mg