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Vietnamese Crab Salad with Rice Noodles

A refreshing Vietnamese salad featuring rice noodles, fresh crabmeat, crunchy vegetables, and a zesty ginger-lime dressing.

HealthySeafoodGluten FreeSaladCrabRice NoodlesVietnamese

Estimated Nutrition

Per Serving Total
Calories 701.1 kcals 1402.1 kcals
Carbohydrates 78.3 grams 156.5 grams
Fat 21.3 grams 42.5 grams
Protein 49.2 grams 98.4 grams
Cook Time
5 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
50
g
Sugar
CondimentsSauces
50
ml
Fish Sauce
nam pla
GrainsCereals
125
g
Rice Noodles
thin, ready-made, softened and drained
Liquids
50
ml
Lime Juice
NutsSeeds
2
clove
Garlic
crushed to a paste with a pinch of salt
75
g
Peanuts
unsalted, toasted, skin removed, roughly chopped
2
tbsp
Coriander
fresh, chopped
Seafood
300
g
Crabmeat
cooked, brown and white meat
Vegetables
1
piece
Chillies
small, seeds removed, finely sliced
2
tsp
Ginger
finely grated, fresh
300
g
Cucumber
seeds removed, chopped
150
g
Radishes
sliced

Steps

  • Mix all the dressing ingredients together in a bowl.
  • Combine the drained noodles with the dressing in a large bowl.
  • Add the brown crab meat, cucumber, and radishes to the noodles and toss well.
  • Transfer the salad to a serving plate.
  • Garnish with white crab meat, toasted peanuts, and chopped coriander.