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Spicy Coconut-Surimi Salad
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-
Prep
15
min
-
Total
15
min
-
Servings
6
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Ingredients
-
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
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Steps
-
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.
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-
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.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 290
- Calories from Fat
- 140
- Total Fat
- 16g
- 24%
- Saturated Fat
- 7g
- 33%
- Trans Fat
- 0g
- Cholesterol
- 35mg
- 12%
- Sodium
- 1110mg
- 46%
- Potassium
- 380mg
- 11%
- Total Carbohydrate
- 22g
- 7%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 14g
- Protein
- 14g
- Vitamin A
- 70%
- 70%
- Vitamin C
- 80%
- 80%
- Calcium
- 10%
- 10%
- Iron
- 10%
- 10%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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