Crab Noodle Salad Recipe

Ingredients:

• 8 oz thin rice noodles
• 1 lb crabmeat, cooked
• 1 red bell pepper, sliced into thin strips
• 1 cucumber, sliced into thin strips
• 4 scallions, sliced
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1/4 cup chopped roasted peanuts
• 1/4 cup soy sauce
• 3 tbsp lime juice
• 2 tbsp sugar
• 2 tbsp sesame oil
• 1 tbsp rice wine vinegar
• 2 cloves garlic, minced

Directions:

1. Cook rice noodles according to package instructions. Drain and rinse under cold water. Set aside.
2. In a large mixing bowl, whisk together soy sauce, lime juice, sugar, sesame oil, rice wine vinegar, and minced garlic until sugar is dissolved.
3. Add cooked rice noodles to the bowl and mix until well coated with dressing.
4. Add crabmeat, red bell pepper, cucumber, scallions, cilantro, and mint to the bowl. Gently toss to combine all ingredients.
5. Sprinkle chopped roasted peanuts on top of salad before serving.

Serving Suggestions:

This crab noodle salad can be served chilled or at room temperature. It makes a great light lunch or dinner on its own, but could also be served as a side dish at a larger gathering or summer BBQ.

Verdict:

The combination of sweet and savory flavors in this dish is irresistible, while the texture of the rice noodles provides a nice contrast to the crunchy vegetables and chewy crabmeat. The peanuts add an extra layer of nuttiness and crunch, making this salad a well-rounded and satisfying meal.