Place the crab meat in a large bowl. Add the sliced cucumber, red onion, green onions, and chopped mint. Toss gently to combine.
In a separate bowl, whisk together the lime juice, fish sauce, palm sugar, crushed garlic, and chopped chilies until the sugar fully dissolves.
Pour the dressing over the salad and toss again to coat evenly. Serve immediately for the freshest flavor.
This is the exact recipe I enjoyed fresh off the streets of Koh Samui, Thailand—a true taste of authentic Thai seafood salad.
