Course: main meals
PointsPlus™ Value: 6
Servings: 1
Cooking Time: 0 min
Level of Difficulty: Easy
Not much cooking involved. Easypeasy. Not sure why it’s 6 points., but it’s healthy.
I know it’s not real sushi, nor in a bowl, but hey… whatever.
Ingredients:
- 2 cups cabbage, finely sliced
- 1 small carrot, diced very small (or two baby carrots)
- 1 tsp onion, grated
- 1 tsp carrot, grated
- 1 tsp fresh ginger, grated
- 1 tsp fresh garlic, grated
- 1 tsp Sriracha (more if you like it hot)
- 1 mushroom cap, sliced thin
- 1/4 medium English cucumber, diced very small
- 1 tbsp sweet pepper diced. (about 1/8 of a small red pepper)
- 2 oz imitation crab, sliced thin or shredded
- 1 Tbsp Pickled Sliced Ginger, minced (Gari)
- 1 Tbsp rice vinegar
- 1/8 tsp toasted sesame oil
- 1 tsp sesame seeds
- 1 scallion, sliced thinly (diagonal)
- 1 tsp reduced-calorie mayonnaise
- 1 tsp wasabi, prepared
- 6 snow peas, sliced thin
- 2 tsp tamari sauce
Instructions:
To begin the dressing, in a small bowl mix the rice vinegar with grated onion, garlic, carrot and ginger. Let that sit while you prepare the rest of the ingredients.
Slice the cabbage as thin as possible (you can option to dice it). Next prep the veggies by dicing, as small as possible, the carrot, cucumber and red pepper. Julienne the snow pea pods. Quarter and slice the mushroom (you can use any mushroom you want). Put those veggies in a bowl and mix them together. Next slice the scallion on the diagonal into small pieces, put aside. Chop, slice or shred the Surimi (imitation crab).
To build the salad, plate the cabbage on the bottom, add crab and diced veggies and spread evenly over the cabbage.
In the same bowl you have the rice vinegar and grated veggies; add the wasabi, tamari and sesame oil, Sriracha and mayo. Mix the dressing to incorporate those ingredients. Mince the pickled ginger and add to finish the dressing.
Pour dressing over the salad and mix thoroughly. Finish off with the sesame seeds and scallions over the top.
Big Bobby's Stuff 