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Photo by: Joseph De Leo
This is a really gorgeous and substantial salad and I absolutely adore these sweet, salty Southeast Asian flavors.
To make the dressing, mix all the ingredients in a pitcher. Put the noodles in a bowl of boiling water for 5 minutes until they have softened. Drain and rinse. Meanwhile, toast the peanuts under the broiler 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 the toasted peanuts and the cilantro over the top and serve.
Crunchy Vietnamese Salad With Rice Noodles
Replace the crab with 4 oz each of bean sprouts, watercress and grated carrot.
Nutrients per serving (% daily value)
This recipe serves 10.
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