Active Time
N/A
Total Time
1 HR
Yield
Serves : 6
© John Kernick

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

Notes

One Serving 260 cal, 2 gm fat, 0 gm sat fat, 31 gm carb, 4 gm fiber, 30 gm protein, 790 mg sodium.

Suggested Pairing

Off-dry Riesling is the answer for many spicy recipes; but for salads like this one—more tart and sweet than fiery—choose a dry bottling. Western Australia has become a great source for such wines in recent years.

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