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Ingredientes
- 4 c. Fresh crabmeat
- 2 c. Peeled, halved, seeded Cucumbers -- thinly sliced
- 2 c. Shredded green cabbage
- 2 Tbsp. Grated red onion
- 2 Tbsp. Toasted sesame seed
- 1/4 c. Chopped cilantro
- 1 c. Rice vinegar
- 2/3 c. Light honey
- 2 Tbsp. Low-sodium tamari or possibly soy Sauce
- 2 Tbsp. Grated gingerroot
- 2 Tbsp. Dark sesame oil
- 2 tsp Herbal salt substitute
- 1/2 c. Minced roasted macadamia Nuts
- 1 c. Chow mein noodles (optional) Lettuce leaves -- for lining Platter
- 5 lrg Ripe tomatoes
Direcciones
- 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 mix and toss well. Add in 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 create a shell. Fill with a generous portion of crab salad and place on lettuce-lined platter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 232g | |
| Recipe makes 10 servings | |
| Calories 222 | |
| Calories from Fat 63 | 28% |
| Total Fat 7.33g | 9% |
| Saturated Fat 1.11g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 390mg | 16% |
| Potassium 509mg | 15% |
| Total Carbs 27.1g | 7% |
| Dietary Fiber 2.2g | 7% |
| Sugars 21.77g | 15% |
| Protein 13.2g | 21% |
