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Thai Pasta and Seafood Salad

 
134

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
59 ml peanut butter
59 ml water
hot
79 ml apple cider vinegar
30 ml soy sauce, tamari
15 ml ginger root
fresh, grated
5 ml garlic
minced
salad
1.7 l 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
237 ml cilantro
chopped, optional
118 ml scallions, spring or green onions
sliced
453.6 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

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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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