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
  • ingredients 8
  • 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
  • 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.
  • 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.
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