Surimi Salad
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 272 |
| pro | 11 g |
| total fat | 17 g |
| sat. fat | 1 g |
| carb | 20 g |
| fibre | 3 g |
| chol | 17 mg |
| sodium | 810 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 8 |
| vit A | 83 |
| vit C | 67 |
| folate | 27 |
Surimi, which is seafood-flavoured pollock or other fish, is light and sweet with the texture of flaked crabmeat. It is fat-free and quite inexpensive. Look for it in the seafood section of the supermarket.
Ingredients
- 1 pkg (227 g) flake-style surimi, (flavoured seafood)
- 1 cup coarsely grated carrots
- 1 cup coarsely grated daikon radishes, (or 8 radishes, grated)
- 4 cups coarsely shredded iceberg lettuce, (about half a head)
- 1 cup thinly sliced English cucumber
- 1 sweet green pepper, thinly sliced
- 1 green onion, sliced
- 1 tbsp toasted sesame seeds
- Ginger Vinaigrette:
- 1/3 cup seasoned rice vinegar
- 1/4 cup vegetable oil
- 2 tsp grated gingerroot
- 1 tsp sesame oil
- 1 Pinch salt
Preparation
Ginger Vinaigrette: In small bowl, whisk together vinegar, vegetable oil, ginger, sesame oil and salt. Remove two-thirds and divide between second small bowl and 1 large bowl.
Add surimi to 1 of the small bowls; toss to combine. Add carrot and radish to second small bowl; toss to combine.
Add lettuce, cucumber and green pepper to large bowl; toss. Top with carrot mixture then surimi; sprinkle with green onion and sesame seeds.
Source : Canadian Living Magazine: August 2004
- Keywords : Fish; Salad; Refrigerate/Chill; Japanese; Sesame seeds; Radishes; Lettuce;
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