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Thai Crab, Mango and Avocado Salad
Cummulative Rating
Servings
Makes 2 entrees or 4 side salads
Difficulty
medium |
Ingredients
1/2 cup rice vinegar
1/8 cup sugar
1 garlic clove, minced
1 Thai or serrano chile, seeded and minced
2 small carrots, julienned
1/8 cup fresh lime juice
1/8 cup orange juice
1/2 shallot, minced
1 Tablespoon fish sauce
1/4 teaspoon Asian hot sauce
2 Tablespoons water
1 mango, peeled and cut into 1" pieces
1 avocado, peeled and cut into 1" pieces
2 cucumber, peeled, cut in half lengthwise, seeded and sliced into 1/2" pieces
2 large handfuls of mixed greens
1/4 cup chopped basil
2 Tablespoons of chopped mint
3 Tablespoons of chopped cilantro
1 lb cooked crab meat
2 scallions, chopped |
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Directions
In a small bowl, combine vinegar and sugar and mix until sugar is dissolved. Add half of the garlic, chiles and carrots. Let marinate for 1 hour.
In a separate bowl, combine fruit juices, shallot, fish sauce, hot sauce and water. Add remaining garlic and chiles and 1 teaspoon sugar; set aside.
In a large bowl, combine mango, avocado, cucumbers, lettuce greens, basil, mint and cilantro. Drain the carrots and add them to the bowl. Add the dressing and toss. Transfer salad to individual plates and top with equal amounts of crab. Garnish with scallions and serve. |
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