Vietnamese Crab Noodle Salad
Vietnamese Crab Noodle Salad

Ingredients

Method

  • 200g rice noodles
  • 1⁄2 cucumber, halved lengthways
  • 150g cooked crabmeat
  • 1 red capsicum, thinly sliced
  • 6 spring onions, thinly sliced
  • 1 small carrot, cut into matchsticks
  • 1 red chilli, finely chopped
  • 1 small bunch each of coriander and mint, chopped
  • 3cm piece of ginger, grated
  • 1 crushed garlic clove
  • 30g salted peanuts, chopped
  • Salt and pepper
  • 3 tbsp Thai fish sauce
  • 3 tbsp lime juice
  • 3 tbsp brown sugar
  • 1 tbsp sesame oil
  • Cook the rice noodles until al dente, then drain and rinse in cold water. Scoop out the cucumber seeds with a spoon, and then thinly slice the cucumber. Tip both into a salad bowl, along with the remaining salad ingredients. Season well, and toss together.
  • Make the dressing by mixing the ingredients in a small bowl. Scatter all over the salad, and share with friends.
30 mins
2 serving
This recipe pairs perfectly with the Cape Barren Gruner Veltliner 2019 from Adelaide Hills, Australia.

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