Vietnamese Crab Salad with Rice Noodles

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

Healthy Seafood Gluten Free Salad Crab Rice Noodles Vietnamese

Estimated Nutrition

Calories

701.1

kcal / serving

1402.1 kcal total

Carbs

78.3g

per serving

156.5 g total

Fat

21.3g

per serving

42.5 g total

Protein

49.2g

per serving

98.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Sugar

CondimentsSauces

Fish Sauce

nam pla

GrainsCereals

125

Rice Noodle

thin, ready-made, softened and drained

Liquids

Lime Juice

NutsSeeds

clove

Garlic

crushed to a paste with a pinch of salt

Peanut

unsalted, toasted, skin removed, roughly chopped

tbsp

Coriander

fresh, chopped

Seafood

300

Crabmeat

cooked, brown and white meat

Vegetables

piece

Chili

small, seeds removed, finely sliced

tsp

Ginger

finely grated, fresh

300

Cucumber

seeds removed, chopped

150

Radish

sliced

Method

Garnish with white crab meat, toasted peanuts, and chopped coriander.

Mix all the dressing ingredients together in a bowl.

Transfer the salad to a serving plate.

Add the brown crab meat, cucumber, and radishes to the noodles and toss well.

Combine the drained noodles with the dressing in a large bowl.