Jamaican Seafood Salad
You can almost feel the tropical breezes as you savor each bite of this delicate seafood and pasta salad.
Makes 6 (1-cup) servings
|6||ounces uncooked vermicelli noodles|
|6||ounces fresh or imitation crabmeat|
|4||ounces cooked medium shrimp|
|1||cup diagonally sliced yellow squash|
|1||cup diagonally sliced zucchini|
|1||tablespoon rice wine vinegar|
|1||tablespoon reduced-sodium soy sauce|
|1||tablespoon minced fresh cilantro|
|1||tablespoon lime juice|
|2||teaspoons dark sesame oil|
|2||teaspoons grated fresh ginger|
|1||teaspoon grated lime peel|
|1/8||teaspoon ground cinnamon|
- Cook noodles according to package directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well.
- Combine crabmeat, shrimp, yellow squash and zucchini in medium bowl.
- Combine vinegar, soy sauce, cilantro, lime juice, sesame oil, ginger, lime peel and cinnamon in small bowl; pour over vegetable mixture.
- Toss to coat evenly. Serve over noodles, chilled or at room temperature.
|Serving Size:||1 cup|
|Calories from Fat||14 %|
|Total Fat||3 g|
|Saturated Fat||<1 g|
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