Coconut Crab & Green Mango Salad
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Menu Part
Ingredients
| 4 | Ounces | Jumbo Crab Sensations® (Item# 004630) |
| 1 1/2 | Tablespoons | Shredded Coconut, Fresh |
| 1/4 | Each | Green Mangos |
| 1/4 | Each | Cucumber, Seeded, Julienne |
| 2 | Each | Kaffir Lime Leaves |
| 1 | Each | Scallion, Cut on Bias |
| 1 | Each | Shallot, Thinly Sliced |
| 1 | Teaspoon | Mint, Chopped |
| 1 | Teaspoon | Cilantro, Chopped |
| 1/2 | Cup | Watercress |
| 1 | Teaspoon | Pickled Ginger, Sliced |
| 1/4 | Each | Thai Chili, Seeded, Julienne |
| 6 | Each | Betel Leaves |
| Coconut Lime Dressing: | ||
| 2 | Tablespoons | Lime, Fresh, Juiced |
| 1 | Tablespoon | Coconut Water |
| 1 1/2 | Teaspoons | Simple Syrup |
| 1 1/2 | Teaspoons | Fish Sauce |
| 1 1/2 | Teaspoons | Light Olive Oil |
| 1/8 | Teaspoon | Sesame Oil |
| 1 | Tablespoon | Coconut Vinegar |
| As Needed | Black Pepper, Freshly Ground | |
| Garnish: | ||
| As Desired | Fried Shallots |
Directions
- For the sauce, combine all of the ingredients and mix well.
- For the salad, combine all of the ingredients except the betel leaves together, mix with the sauce and chill.
- Place the salad on the betel leaves and garnish with fried shallots.
