Rachel Allens Vietnamese Crab Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Dressing:100g sugar100ml fish sauce100ml lemon or lime juice (3 limes or 2 lemons)2-3 small chillies, deseeded and sliced finely4 garlic cloves, peeled and crushed1 tbsp finely grated gingerSalad:250g thin or medium rice noodles150g peanuts450g cooked crab meat1 large cucumber300g radishes, trimmed and sliced4 tbsp roughly chopped fresh coriander (cilantro) leaves and stalks
To Make the dressing, mix all the ingredients in a jug. Pu the noodles in a bowl of boiling water or until they have softened. Drain and rinse. Meanwhile, toast the peanuts under a grill preheated to hot. Rub off the skins and roughly chop the nuts. In a bowl, toss together the dressing with the noodles, then add the crabmeat, chopped cucumber and sliced radishes. Sprinkle over the toasted peanuts and the coriander and serve.
Serving Size: makes 8-10 servings as a starter, or less as a main course
Serving Size: makes 8-10 servings as a starter, or less as a main course
Nutritional Info Amount Per Serving
- Calories: 346.6
- Total Fat: 11.9 g
- Cholesterol: 66.7 mg
- Sodium: 1,515.6 mg
- Total Carbs: 38.8 g
- Dietary Fiber: 4.3 g
- Protein: 23.0 g
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