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Tuesday, July 21, 2015

Tuesday's Cupboard—Crab Cali Roll Salad

Use imitation crab in this fab summer salad!  It's gluten-free

Great with fake crab!


Crab California Roll Salad
from Trans Ocean Products

prep time:  10 minutes | serves 2


Ingredients
  • 1 8-oz. package Trans Ocean Crab Classic, flake-style
  • 2 cups cooked brown rice, seasoned with rice vinegar
  • 2 avocados, cut up; set aside 1/2 cup for topping
  • 1 cucumber, semi-peeled (in strips) & chopped

  • mixed greens or fresh baby spinach
  • 1 cup mixed red & yellow cherry tomatoes
  • 3 T. rice vinegar, plus a few shakes to season the rice
  • 3 T. Kikkoman Ponzu lime citrus-seasoned dressing
  • 1 T. sesame oil
  • 2 T. pickled ginger
  • freshly cracked black pepper


Make it!
  1. Cook the rice as directed; season with a few shakes of rice vinegar; let cool
  2. Break crab into bite-sized pieces; cut up, if necessary
  3. In a large bowl, toss rice, crab, cucumbers & avos
  4. Arrange greens on plates; divide crab mixture evenly
  5. Top with chopped avocados
  6. Whisk together 3 T. of rice vinegar + 3 T. Ponzu sauce + 1 T. sesame oil
  7. Drizzle vinaigrette over salads; add extra avos on top
  8. Top with pickled ginger
  9. Toss a few cherry tomatoes around the edges of each salad before serving
  10. Add cracked black pepper & serve!  


enjoy