Chinese Crab Salad in Tomato Baskets
Serving Size : 10 Preparation Time :0:45
Amount Measure Ingredient -- Preparation Method
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4 cups fresh crabmeat
2 cups peeled, halved, seeded cucumbers -- thinly sliced
2 cups shredded green cabbage
2 tablespoons grated red onion
2 tablespoons toasted sesame seed
1/4 cup minced cilantro
1 cup rice vinegar
2/3 cup light honey
2 tablespoons low-sodium tamari or soy sauce
2 tablespoons grated gingerroot
2 tablespoons dark sesame oil
2 teaspoons herbal salt substitute
1/2 cup chopped roasted macadamia nuts
1 cup chow mein noodles (optional)
lettuce leaves -- for lining platter
5 large ripe tomatoes
1. In a large bowl combine crabmeat, cucumbers, cabbage, onion, sesame seed, and cilantro. Toss well.
2. In another bowl whisk together vinegar, honey, tamari, gingerroot, oil, and salt substitute. Pour over crabmeat mixture and toss well. Add nuts and noodles (if used).
3. Line a platter with lettuce leaves. Cut each tomato in half width-wise. With a sharp knife, score interior and scoop out pulp to form a shell. Fill with a generous portion of crab salad and place on lettuce-lined platter.
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NOTES : Shimmering with the flavors of lemon and dark sesame oil, this salad is an upbeat version of the famous Chinese chicken salads that are so popular in California. Cut the tomatoes about an hour before serving. Lace the crabmeat with the irresistible combination of roasted macadamia nuts, cilantro, and a dressing of rice vinegar and sesame oil. Marinate the salad ahead of time, even over-night, but add the nuts and chow mein noodles (if used) right before serving.
