Thai Pasta and Seafood Salad
134
Delicious and refreshing.
Ingredients
| Peanut ginger dressing | |||
| ¼ | cup |
peanut butter
|
|
| ¼ | cup |
water
hot |
|
| ⅓ | 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.
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?
