Thai Pasta & Seafood Salad
Delicious and refreshing.
Yield
6 servingsPrep
20 minCook
20 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Peanut ginger dressing | |||
| 59 | ml |
peanut butter
|
|
| 59 | ml |
water
hot |
|
| 79 | ml |
apple cider vinegar
|
|
| 3E+1 | 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.
