Spicy Coconut-Surimi Salad Recipe
A curry-flavored dressing coats tender chunks of surimi and crunchy sugar snap peas and cabbage.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Whisk
- Serving bowl
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
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