Chinese Cucumber Salad
INGREDIENTS:
4 c Fresh crabmeat
2 c Peeled, halved, seeded
Cucumbers -- thinly sliced
2 c Shredded green cabbage
2 tb Grated red onion
2 tb Toasted sesame seed
1/4 c Minced cilantro
1 c Rice vinegar
2/3 c Light honey
2 tb Low-sodium tamari or soy
Sauce
2 tb Grated gingerroot
2 tb Dark sesame oil
2 ts Herbal salt substitute
1/2 c Chopped roasted macadamia
Nuts
1 c Chow mein noodles
(optional)
Lettuce leaves -- for lining
Platter
5 lg Ripe tomatoes
4 c Fresh crabmeat
2 c Peeled, halved, seeded
Cucumbers -- thinly sliced
2 c Shredded green cabbage
2 tb Grated red onion
2 tb Toasted sesame seed
1/4 c Minced cilantro
1 c Rice vinegar
2/3 c Light honey
2 tb Low-sodium tamari or soy
Sauce
2 tb Grated gingerroot
2 tb Dark sesame oil
2 ts Herbal salt substitute
1/2 c Chopped roasted macadamia
Nuts
1 c Chow mein noodles
(optional)
Lettuce leaves -- for lining
Platter
5 lg 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.
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.