4 cups plum sauce
½ cup rice vinegar
½ cup water
½ cup cilantro leaves, chopped
3 Tbsp. Thai sweet chili sauce
3 Tbsp. sesame seeds, toasted
4 tsp. Vietnamese chili garlic sauce
2 tsp. garlic, finely minced
2 tsp. fresh ginger, grated
2 tsp. sesame oil
4 lb. 8 oz. Napa cabbage, julienned fine
3 lb. mesclun or baby lettuces
4 lb. 8 oz. mini breaded Alaska Crab cakes,
frozen (1 oz. each)
12 oz. red bell peppers, julienned fine
12 oz. yellow bell peppers, julienned fine
12 oz. red onions, sliced thin
1 lb. 2 oz. rice sticks, crisp-fried
72 tomato wedges
2 cups green onions, chopped
2 cups cilantro leaves, chopped
¾ cup sesame seeds, toasted
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 ½ oz. red peppers, ½ oz. yellow peppers, ½ oz. onions and a scant ¼ cup Plum-Chile Dressing to coat. Add ¾ 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 ½ 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.”