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SEA LEGS® Spicy Cucumber and Surimi Salad

Prep Time 15 minutes
Yield 4 servings
SEA LEGS® Spicy Cucumber and Surimi Salad


  • 1 pound
  • 4 ounces rice vermicelli
  • 16 each 8-inch round rice paper wrappers
  • 1/2 each English cucumber, finely julienned
  • 1 each red pepper, seeded and finely julienned
  • 2 ounces julienned finely carrots
  • 32 each mint leaves
  • Sriracha mayonnaise


1. Combine cucumbers, carrots and cabbage.
2. Mix together surimi, mayonnaise and sriracha.
3. Divide cucumber mixture between plates, top with avocado and surimi. Sprinkle with scallions, Korean pepper and serve.



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