Spicy Coconut-Surimi Salad

 

1

cup mayonnaise or salad dressing

1

to 2 teaspoons red curry paste (from 4-oz jar)

1

tablespoon fresh lemon juice

2

packages (8 oz each) refrigerated chunk-style imitation crabmeat (surimi)

2

cups fresh sugar snap peas, trimmed, cut in half diagonally

1

cup shredded coconut

1/2

cup sliced green onions (about 8 medium)

6

cups thinly sliced Chinese (napa) cabbage

• 1 In small bowl, beat mayonnaise, curry paste, and lemon juice with wire whisk until blended.
• 2 In large bowl, stir imitation crabmeat, peas, coconut, green onions and mayonnaise mixture until well mixed. Serve on cabbage.