thai crab 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
Servings

6

Salad

Thai Crab and Veggie Salad

Sweet and spicy marinated carrots tossed with green mango, cucumbers, herbs and jumbo lump crab.

Preparation Time

About 25 minutes (plus 1 hr resting)

Cook Time

No cooking required

    Instructions

  1. 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.
  2. 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.
  3. 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.