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Thai Pasta and Seafood Salad

 
Thai Pasta and Seafood Salad
108

Delicious and refreshing.

Yield

6

servings

Prep

20

min

Cook

20

min

Ready

20

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

Peanut ginger dressing
¼ cup peanut butter
¼ cup water
hot
cup apple cider vinegar
2 tablespoons soy sauce, tamari
1 tablespoon ginger root
fresh, grated
1 teaspoon garlic
minced
salad
7 cups shrimp
and scallops, cooked, and chilled
*
3 medium cucumbers
pickling, halved lengthwise, seeded and thinly sliced crosswise
2 medium sweet red bell peppers
cored, seeded and thinly sliced
1 cup cilantro
chopped, optional
½ cup scallions, spring or green onions
sliced
1 pound 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

Reviews

+7

about 15 years

Where is "Pasta" in the recipe? I added cooked spaghetti (broken into small pieces) into the salad. The dressing was pretty nice, adding some red pepper flakes for a kick. This would make a great salad using cooked chicken, too.

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Comments

Nutrition Facts

Serving Size 190g (6.7 oz)
Amount per Serving
Calories 9455% of calories 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?

 

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