Spicy Coconut-Surimi Salad

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

  • Prep Time 15 min
  • Total Time 15 min
  • Servings 6

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.

Expert 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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
1110mg
1110%;
Total Carbohydrate
22g
22%
(Dietary Fiber
2g
2%
  Sugars
14g
14%
),
Protein
14g
14%
;
% Daily Value*:
Vitamin A
70%;
Vitamin C
80%;
Calcium
10%;
Iron
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 Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.