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" Salad Ingredients \u2022 1\u00BD lb. fresh crabmeat \u2022 2 ripe mangoes \u2022 1 large papaya, either green (tastes similar to a cucumber) or ripe \u2022 1 cucumber \u2022 1 daikon radish \u2022 \u00BD bunch each of mint, cilantro, and Thai basil, all rinsed and picked, reserving stems \u2022 3 limes, cut into wedges \u2022 3 oz. shaved coconut, lightly toasted Special equipment: Mandoline  Directions Check the crabmeat for shells. Peel the mangoes and cut the flesh into \u00BC&amp;quot; cubes. Peel the papaya and slice in half lengthwise to remove the seeds, then cut into four sections. Slice the papaya thinly on the mandoline, and then cut it into \u00BC&amp;quot;-wide batons. Using a channel knife or the tip of a spoon, shave the cucumber lengthwise, leaving a bit of skin between each groove to create a striped effect. Thinly slice the cucumber into wheels on the mandoline. Peel the radish, cut into 2-inch segments, slice thinly on mandoline, then julienne. Very lightly chop the herbs, or if desired, keep the leaves whole. Serve buffet style, placing each ingredient in a separate vessel (including the lime, shaved coconut, gel\u00E9e, and vinaigrette\u2014see below) or toss it all together and serve on salad plates. Season with salt and pepper to taste. Serves 6 to 8. Thai vinaigrette Ingredients \u2022 1 T sriracha chili sauce \u2022 Zest and juice of 1 lime \u2022 2 tsp. grated ginger \u2022 1 T chopped cilantro \u2022 1 T peanut oil \u2022 ? cup grapeseed oil \u2022 Salt and pepper to taste Directions Combine the chili sauce, lime zest and juice, ginger, and cilantro in a bowl. Whisk in the peanut oil, then slowly whisk in the grapeseed oil in a steady stream. Season to taste with salt and pepper. Coconut gel\u00E9e Ingredients \u2022 1 13.5-oz. can unsweetened coconut milk \u2022 1 whole-stalk piece of lemongrass, smashed and cut into chunks \u2022 Reserved stems of mint, cilantro, and Thai basil \u2022 2\u00BD tsp. powdered gelatin \u2022 Salt, as needed Directions Combine the coconut milk with the lemongrass and herb stems and let rest, covered, in the refrigerator overnight. The next morning, pour 3 tablespoons of cool water into a bowl; sprinkle the gelatin evenly over top. Rest for 5 minutes to allow the gelatin to absorb the water. Strain the coconut milk through a fine-mesh sieve, discarding the lemongrass and herb stems, and bring ? cup of the coconut milk to a simmer in a small pot. Remove from heat and allow to cool for a few seconds, then stir in the gelatin. Combine with the remaining coconut milk, season with a pinch of salt if desired, then pour into a pie pan or a small, shallow dish. Place in the refrigerator, uncovered, for three hours or until fully set. Using a paring knife, slice coconut gel\u00E9e in a grid pattern to form \u00BD&amp;quot; cubes. Remove the cubes with a small offset spatula. Keep chilled until ready to serve the salad. This recipe was originally featured in &amp;quot;Daniel&amp;#039;s Dish: Crab Salad.&amp;quot; "^^<http://www.w3.org/2001/XMLSchema#string>
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