Thai pasta salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Pam Coombes | ||
| 8 | ounces | Linguine |
| ¼ | cup | Bottled teriyaki sauce |
| 3 | tablespoons | Fresh lemon juice |
| 2 | tablespoons | Vegetable oil |
| ½ | teaspoon | Grated fresh gingerroot |
| ¼ | teaspoon | Crushed red pepper |
| 8 | ounces | Flaked imitation crabmeat |
| 8 | ounces | Green cabbage, coarsely |
| Shredded, (4 cups) | ||
| 1 | cup | Shredded carrots |
| ⅓ | cup | Sliced scallions |
| ⅓ | cup | Cilantro leaves |
Directions
DRESSING
Cook pasta according to package directions. Drain in colander. Rinse under running cold water and drain well. Whisk dressing ingredients in a large serving bowl until blended. Add rinsed and drained pasta, the imitation crabmeat and remaining ingredients. Toss gently to mix and coat. Per serving: 360 Cal, 15 gm pro., 58 gm carb, 9 gm fat, 9mg chol, 1,201 mg sodium. Women's Day 3/14/95