Ingredients
- Plum-Chile Dressing:
- 4 cups 4 cups plum sauce
- 1/2 cup 1/2 cup rice vinegar
- 1/2 cup 1/2 cup water
- 1/2 cup 1/2 cup cilantro leaves, chopped
- 3 Tbsp. 3 Tbsp. Thai sweet chili sauce
- 3 Tbsp. 3 Tbsp. sesame seeds, toasted
- 4 tsp. 4 tsp. Vietnamese chili garlic sauce
- 2 tsp. 2 tsp. garlic, finely minced
- 2 tsp. 2 tsp. fresh ginger, grated
- 2 tsp. 2 tsp. sesame oil
- 4 lb. 4 lb. 8 oz. Napa cabbage, julienned fine
- 3 lb. 3 lb. mesclun or baby lettuces
- 4 lb. 4 lb. 8 oz. mini breaded Alaska Crab cakes,
- frozen (1 oz. each)
- 12 oz. 12 oz. red bell peppers, julienned fine
- 12 oz. 12 oz. yellow bell peppers, julienned fine
- 12 oz. 12 oz. red onions, sliced thin
- 1 lb. 1 lb. 2 oz. rice sticks, crisp-fried
- 72 72 tomato wedges
- 2 cups 2 cups green onions, chopped
- 2 cups 2 cups cilantro leaves, chopped
- 3/4 cup 3/4 cup sesame seeds, toasted
Servings:
Units:
Instructions
- Plum-Chile Dressing:
- To make Plum-Chile Dressing, in bowl, mix all ingredients to blend thoroughly. Cover and refrigerate at least 2 hours before using. Makes
- about 6 cups.
- In large bowl, toss cabbage and mesclun to mix. Cover and refrigerate.
- For each serving, deep-fry or pan-fry 3 crab cakes until golden and cooked through; drain.
- In bowl, toss 5 oz. cabbage and mesclun mix with 1/2 oz. red peppers, 1/2 oz. yellow peppers, 1/2 oz. onions and a scant 1/4 cup Plum-Chile
- Dressing to coat. Add 3/4 oz. rice sticks; toss gently. Plate. Top with 3 tomato wedges and crab cakes, a generous 1 Tbsp. green onions, 2
- tsp. cilantro and 1 1/2 tsp. sesame seeds.
- FOR YOUR DISPLAY:
- Fresh greens tossed with sweet bell peppers, onions and crispy rice noodles in a sweet and spicy Plum-Chile Dressing, topped with
- golden-brown bite-size Wild Alaska Crab cakes.
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