Thai Crab and Veggie Salad -
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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
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