NYC Chefs Share Their Healthy Recipes: Mario Rodriguez-Salazar, Fatty Crab UWS


Graduate Mario Rodriguez-Salazar and Master Chef Jacques Pépin of the French Culinary Institute

Mario Rodriguez-Salazar recently graduated from The French Culinary Institute and landed a terrific position at the trendy Malaysian restaurant Fatty Crab on the Upper West Side (76th and Broadway). One of his favorite starters at the restaurant is the Green Mango Salad ($10). Fruit is a great addition to any salad, and this Southeast Asian one boasts a cornucopia of julienned mango, pineapple, an papaya. Lucky you, lucky me— Mario shared the recipe for the ginger dressing with Creative Delites. So, you can try your hand at making this impressive dish right at home. Or, get a glimpse of what the Fatty Crab guys will be displaying at the Taste event on Nov. 2, sponsored by NY Magazine.

Recipe by: Fatty Crab

The Chef:
Mario Rodriguez-Salazar of Fatty Crab, Upper West Side


Julienne Mango
Julienne Papaya
Julienne Pineapple
Julienne Cucumber
Vietnamese Mint

(Yields 1 quart)

1 1/2 cups japanese rice vinegar
1 1/2 cups lime juice
8 oz palm sugar, crushed
8 oz young ginger, peeled and sliced
3 garlic cloves
2 oz cilantro root
Salt, to taste


1. Prep all ingredients as directed.
2. Blend ingredients in vita prep or heavy duty blender.


One response to “NYC Chefs Share Their Healthy Recipes: Mario Rodriguez-Salazar, Fatty Crab UWS

  1. Pingback: Events: Up-and-Coming NYC Chefs, Friday Night Cooking Class with Chef Mario Rodriquez-Salazar, Fatty Crab Restaurant UWS « Creative Delites; The Guide to All That's Healthy & Delicious Eats on NYC's Upper West Side

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