Asian Crab Salad
1 pound lump crab meat or imitation
2 medium carrot shredded
1 small red onion, sliced thin
1 1/2 cups of finely shredded napa
1 can mandarin oranges,juice drained
and some saved for dressing
3 Tbsp rice wine vinegar
2 tsp toasted sesame oil
1 pkg ramen noodles, toasted
If using fresh crabmeat, pick over crabmeat for shells; set aside.
In a large bowl, stir together carrots, oranges, onion, cabbage and ramen noodles.
Sprinkle with oil, vinegar and some juice from oranges; toss it well.
Put them on serving dishes and top with the crabmeat and serve.
2 1/4 cups per serving.