Surimi Salad
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.
Servings: 4
Ingredients:
| 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% |
Suggested Recipes
-
1 pkg (227 g) flake-style surimi (flavoured seafood)
1 cup (250 mL) coarsely grated carrot
1 cup (250 mL) coarsely grated daikon radish (or 8 radishes, grated)
4 cups (1 L) coarsely shredded iceberg lettuce (about half a head)
1 cup (250 mL) thinly sliced english cucumber
1 sweet green pepper, thinly sliced
1 green onion, sliced
1 tbsp (15 mL) toasted sesame seeds
Ginger Vinaigrette:
1/3 cup (75 mL) seasoned rice vinegar
1/4 cup (50 mL) vegetable oil
2 tsp (10 mL) grated gingerroot
1 tsp (5 mL) sesame oil
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.
Tags:
Source
Canadian Living Magazine: August 2004
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