Jamaican Seafood Salad
the Editors of Publications International, Ltd.
Jamaican Seafood Salad
You can almost feel the tropical breezes as you savor each bite of this delicate seafood and pasta salad.
Yield
Makes 6 (1-cup) servings
Ingredients
| 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 |
Preparation
- 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.
Nutritional Information
| Serving Size: | 1 cup |
| Fiber | 2 g |
| Carbohydrate | 23 g |
| Cholesterol | 52 mg |
| Saturated Fat | <1 g |
| Total Fat | 3 g |
| Calories from Fat | 14 % |
| Calories | 176 |
| Protein | 14 g |
| Sodium | 439 mg |
Dietary Exchange
| Vegetable | 1 |
| Starch | 1 |
| Meat | 1 |
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