Cold Thai Crab Salad with coconut milk vinaigrette Recipe

Ingredients

• ¾ cup canned coconut milk
• ¼ cup minced shallots
• Minced zest of 1 lime (about 1½ tsp.)
• 3 Tbsp. brown sugar
• 2 Tbsp. each rice vinegar and lime juice
• 2 Tbsp. sambal oelek
• 1 Tbsp. fish sauce
• 2 tsp. each grated garlic and ginger
• 4 cups thinly sliced Napa cabbage
• 1 mango, diced (about 1 cup)
• 1 carrot, shredded (about ½ cup)
• ½ English cucumber, seeded and sliced (about 1 cup)
• ¾ cup each roughly chopped cilantro and mint
• 1 lb. premium lump crabmeat
• Avocados, halved, optional