A curry-flavored dressing coats tender chunks of surimi and crunchy sugar snap peas and cabbage.
cup mayonnaise or salad dressing
to 2 teaspoons red curry paste (from 4-oz jar)
tablespoon fresh lemon juice
packages (8 oz each) refrigerated chunk-style imitation crabmeat (surimi)
cups fresh sugar snap peas, trimmed, cut in half diagonally
cup shredded coconut
cup sliced green onions (about 8 medium)
cups thinly sliced Chinese (napa) cabbage
In small bowl, beat mayonnaise, curry paste, and lemon juice with wire whisk until blended.
In large bowl, stir imitation crabmeat, peas, coconut, green onions and mayonnaise mixture until well mixed. Serve on cabbage.
For more coconut flavor, substitute coconut milk for half of the mayonnaise. Be sure to use coconut milk, not cream of coconut.
Try yellow or green curry paste instead of the red curry paste.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.