Spicy Coconut-Surimi Salad

Spicy Coconut-Surimi Salad

A curry-flavored dressing coats tender chunks of surimi and crunchy sugar snap peas and cabbage.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
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:

1 Serving (1 Serving)
  • Calories 290
    • (Calories from Fat 140),
  • Total Fat 16g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 35mg;
  • Sodium 1110mg;
  • Total Carbohydrate 22g
    • (Dietary Fiber 2g,
    • Sugars 14g),
  • Protein 14g;
Percent Daily Value*:
    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.