Ingredients
1 c. rice vinegar
1/4 c. sugar
1 tbsp. sugar
2 clove garlic
2 Thai red chiles
3 carrots
1/4 c. fresh lime juice
1/4 c. fresh tangerine juice
1 shallot
2 tbsp. Asian fish sauce
1/2 tsp. sambal oelek or other Asian hot sauce
c. water
2 large green mangos
2 seedless cucumbers
2 bunch bunches watercress
1/2 c. shredded basil leaves
c. coarsely chopped mint
1/4 c. coarsely chopped cilantro
1 lb. jumbo lump crab
3 scallions
Preparation
Step 1In 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 2Meanwhile, 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 3In 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.
