Spicy Coconut-Surimi Salad

  • Prep 15 min
  • Total 15 min
  • Servings 6

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

Steps

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  • 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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
140
% Daily Value
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
% Daily Value*:
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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