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Thai Crab and Veggie Salad
Ingredients:
- (1 cup) rice vinegar
- (1/4 cup plus 1 Tbsp.) sugar, divided
- (2 cloves) garlic, 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 Tbsp.) Asian fish sauce
- (1/2 tsp.) Asian hot sauce, optional
- (1/3 cup) water
- (2 large) green mangos, peeled and finely julienned
- (2) seedless cucumbers, peeled and finely julienned
- (2 6-oz. bunches) watercress, thick stems discarded
- (1/2 cup) shredded basil leaves
- (1/3 cup) fresh mint, coarsely chopped
- (1/4 cup) fresh cilantro, coarsely chopped
- (1 lb.) jumbo lump crab
- (3) scallions, green parts only, thinly sliced
Preparation Time
About 25 minutes (plus 1 hr resting)
Cook Time
No cooking required
Instructions
- 1Whisk together vinegar, 1/4 cup sugar, half of minced garlic and red chiles in a medium bowl. Toss with carrots, set aside 1 hour.
- 2In a separate large bowl, whisk together lime and tangerine juice, shallot, fish sauce, hot sauce, water, rest of garlic, chiles and 1 Tbsp. sugar.
- 3Toss in green mango, cucumbers, watercress, basil, mint and cilantro. Drain carrots, toss again. Serve with crab and scallions.
Nutritional Information
Serving Size: 1/6 of salad
Amount Per Serving:
- Calories 260
- Total Fat 2 g
- Total Carbohydrate 31 g
- Protein 30 g
- Cholesterol -- mg
- Sodium 790 mg
- Fiber 4 g
Additional Information
Recipe Category: Salad
Recipe Subcategory: Salads with Shellfish
Recipe Ethnicity: Asian
Dietetic Info:
- Glycemic Index:
- Gluten Free: No
Vegetarian/Allergen Info: Contains Fish, Shellfish
NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.
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Recipe