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Spicy Coconut-Surimi Salad

Betty Crocker Kitchens
Updated Dec 17, 2009
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A curry-flavored dressing coats tender chunks of surimi and crunchy sugar snap peas and cabbage.

Spicy Coconut-Surimi Salad

  • Prep Time 15 min
  • Total 15 min
  • Servings 6
  • Ingredients 8
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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

Instructions

  • Step 
    1
    In small bowl, beat mayonnaise, curry paste, and lemon juice with wire whisk until blended.
  • Step 
    2
    In large bowl, stir imitation crabmeat, peas, coconut, green onions and mayonnaise mixture until well mixed. Serve on cabbage.

Nutrition

290 Calories
16g Total Fat
14g Protein
22g Total Carbohydrate
14g Sugars

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
% 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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