MSPrebiotic® Surimi Napa Cabbage and Corn Salad
- 1 cup Surimi, Flaked
- 3 cups Napa Cabbage, Sliced Thinly
- 1 cup Corn kernels
- ½ cup Green Onion, Sliced
- 2 Tbsp. Italian Parsley, Chopped
- 1⁄3 cup Japanese Style Mayonnaise
- 1 Tbsp. Rice Wine Vinegar
- 2 tsp. Hot Mustard
- 2 tsp. Soy Sauce, light
- 2 tsp MSPrebiotic®
Takes serves 2 servings (2½ cups per serving).
- In a small bowl combine the Japanese style mayonnaise, rice wine vinegar, hot mustard, soy sauce, and MSPrebiotic®.
- Whisk ingredients together until smooth.
Low fat/low sodium mayonnaise can be substituted in this recipe in place of the Japanese mayonnaise.Salad
- In a large mixing bowl combine the cabbage, flaked surimi, green onion, parsley and corn.
- Pour the dressing over the cabbage mixture, mix well and divide into 2 bowls.