CRAB NOODLE SALAD

Crab noodle salad image

This light and fresh salad teams sweet shellfish with coriander, mint and an Asian-style dressing made with tamari, a gluten-free alternative to soy sauce

Provided by Lucy O'Reilly

Categories Lunch

Time 15m

Number Of Ingredients 13

Ingredients

100g fine rice noodle
½ courgette , coarsely grated
100g fresh white crabmeat
½ cucumber , halved lengthways, deseeded and thinly sliced
1 small red chilli , deseeded and finely chopped
4 spring onions , thinly sliced
handful coriander leaves
handful mint leaves, torn if large
2 tbsp rice wine vinegar
2 tbsp tamari (wheat-free alternative to soy sauce)
1 tsp toasted sesame oil
1 tsp soft brown sugar
juice and zest 1 lime , plus wedges to serve

Steps:

Mix the dressing ingredients together in a large bowl, taste and add seasoning, if you like. Cover the noodles in freshly boiled water and let soak for 5 mins, then drain, rinse under the cold tap and add to the bowl with the dressing. Stir through the courgette and leave to cool completely.
Mix through the crabmeat and the rest of the ingredients. Using clean hands, pile onto plates, drizzling with any leftover dressing from the bowl. Serve with lime wedges.

Nutrition Facts : Calories 249 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.6 milligram of sodium