Rachel Allens Vietnamese Crab Salad
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Rachel Allens Vietnamese Crab Salad calories by ingredient
Introduction
This is a recipe from one of my favourite cook books for families... This is a recipe from one of my favourite cook books for families...Number of Servings: 6
Ingredients
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Dressing:
100g sugar
100ml fish sauce
100ml lemon or lime juice (3 limes or 2 lemons)
2-3 small chillies, deseeded and sliced finely
4 garlic cloves, peeled and crushed
1 tbsp finely grated ginger
Salad:
250g thin or medium rice noodles
150g peanuts
450g cooked crab meat
1 large cucumber
300g radishes, trimmed and sliced
4 tbsp roughly chopped fresh coriander (cilantro) leaves and stalks
Tips
For a vegetarian version, replace the crab meat with 100g each of bean sprouts, cress and grated carrot.
Directions
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