Hotel Paulin Snow Crab Salad with Avocado & Mango

Ingredients

Asian Vinaigrette:

• ½ cup (125 ml) rice vinegar
• Grated rind from one lime
• ¼ cup (50 ml) fresh lime juice
• 1 tbsp (15 ml) finely chopped fresh ginger
• 1 tbs (15 ml) Kikoman Lite Soy Sauce
• 1-2 tbsp (15-25 ml) bottled Chili Garlic Sauce
• 1-2 tbsp (15-25 ml) bottled Hoisin Sauce
• 1 tbsp (15-25 ml) bottled sweet Thai chili pepper sauce
• 2 tbsp (25 ml) brown sugar
• 2 tbsp (15 ml) sesame seed oil
• 1 cup – 1 ¼ (250- 300 mL) vegetable oil

Salad:

• Mixed bag of salad greens
• 2 bunches of bean thread noodles, softened in hot water,
• drained and chilled*
• 1 mango, thinly sliced
• 1 avocado, sliced into quarters
• 8 oz (225 g) fresh crab meat (legs and/or salad meat)
• 2 tbsp (25 ml) fresh cilantro, chopped
• 2 tbsp (25 ml) chopped roasted red peppers
• Mayonnaise to taste
• 4 fresh large crab claws
• 2-3 green onions, julienned (place in ice water)
• Toasted black & white sesame seeds
• Fresh cilantro leaves for garnish

Instructions

1. 1
   Mix together all vinaigrette ingredients and finish by whisking in oil. Adjust quantity to taste.
2. 2
   Toss noodles in a bit of dressing to season and place on ¼ on each salad.
3. 3
   Place salad greens on plate and lay mango slices on top.
4. 4
   Place ¼ avocado on top of noodles.
5. 5
   Mix crab meat, chopped cilantro, red peppers together with a small amount of mayonnaise and a bit of the Asian dressing to moisten. Place crab mixture on top of each of the avocado quarters.
6. 6
   Lean one crab claw on the avacodo of each salad and garnish with green onion.
7. 7
   Garnish with sesame seeds and fresh cilantro.