Thai Crab and Green Mango Salad

We're a little more than a month away from the official start of summer (June 21) but it's already starting to feel a little toasty here in Texas. 90 degree days in May, boy do I envy those who have cooler weather! In the interest of decreasing the amount of heat the stove/oven is putting out during the evenings I've started looking for tasty summery recipes, this was the first for the year.

Thai Crab and Green Mango Salad

1 Cup Rice Vinegar
1/4 Cup plus 1 Tbsp Palm Sugar
2 Garlic Cloves, Minced
2 Thai Red Chilies, Minced
3 Julienned Carrots or Equivalent Amount of Matchstick Carrots
1/4 Cup Fresh Lime Juice
1/4 Cup Fresh Orange Juice
1 Shallot, Minced
2 Tbsp Fish Sauce
1/2 Tsp Sambal Oelek
1 Large English Cucumber, Peeled, Seeded and Julienned
16 oz Bean Sprouts
2 Large Green Mangos, Peeled and Julienned
8 oz Bean Thread Noodles, Cooked and Chilled
1/4 Cup Coarsely Chopped Cilantro
1 lb Jumbo Lump Crab
1/4 Cup Crushed Dry Roasted Peanuts
Lime Wedges, for Garnish

1. In a medium bowl, combine the vinegar with 1/4 cup of the palm sugar, half of the garlic and chilies. Add 1/2 the cucumber and let stand at room temperature for 30 minutes.
2. While that is sitting, combine the lime and orange juice, shallot, fish sauce and sambal oelek. Stir in remaining garlic, chilies and sugar.
3. In a large salad bowl, combine the green mango, carrots, remaining cucumber, bean sprouts and cilantro. Drain the cucumber and add to bowl. Add the orange juice mix an toss well.
4. Transfer salad to plates, top with crab, extra cilantro, lime wedge and crushed peanuts.