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. More Thai Recipes
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.