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Thai Pasta and Seafood Salad

Thai Pasta & Seafood Salad

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Submitted by mcnishfam

Delicious and refreshing.

YIELD

6 servings

PREP

20 min

COOK

20 min

READY

20 min

Ingredients

Peanut ginger dressing
¼ 59
CUP ML PEANUT BUTTER
¼ 59
CUP ML WATER
hot
79
2 3E+1
TABLESPOONS ML SOY SAUCE, TAMARI
1 15
TABLESPOON ML GINGER ROOT
fresh, grated
1 5
TEASPOON ML GARLIC
minced
salad
7 1.7
CUPS L SHRIMP
and scallops, cooked, and chilled *
3 3
MEDIUM MEDIUM CUCUMBERS
pickling, halved lengthwise, seeded and thinly sliced crosswise
2 2
MEDIUM MEDIUM SWEET RED BELL PEPPERS
cored, seeded and thinly sliced
1 237
CUP ML CILANTRO
chopped, optional
½ 118
1 453.6
POUND G RICE VERMICELLI
as needed *

Directions

Peanut-Ginger Dressing: Whisk peanut butter and hot water in a large bowl until smooth.

Whisk in vinegar, soy sauce, sugar, gingerroot and garlic.

Add remaining ingredients.

Toss to mix.

For a spicier version, sprinkle with crushed red pepper.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 190g (6.7 oz)
Amount per Serving
Calories 94 55% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 356mg 15%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 10%
Sugars g
Protein 8g
Vitamin A 29% Vitamin C 93%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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