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Ingredients

• 1 cup  rice vinegar
• 1/4 cup  plus 1 tablespoon sugar
• 2   garlic cloves, 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 tablespoons  Asian fish sauce
• 1/2 teaspoon  sambal oelek or other Asian hot sauce (optional)
• 1/3 cup  water
• 2   large green mangos (about 1 pound each), peeled and finely julienned
• 2   seedless cucumbers, peeled, seeded and finely julienned
• 2 6-ounce  bunches watercress, thick stems discarded
• 1/2 cup  shredded basil leaves
• 1/3 cup  coarsely chopped mint
• 1/4 cup  coarsely chopped cilantro
• 1 pound  jumbo lump crab
• 3   scallions, green parts only, thinly sliced

Description

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

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