Thai Crab-and-Green-Mango Salad
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
One Serving 260 cal, 2 gm fat, 0 gm sat fat, 31 gm carb, 4 gm fiber, 30 gm protein, 790 mg sodium.
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.