Cold Crab Noodle Salad
Dive into the refreshing, flavor-packed world of this Cold Crab Noodle Salad, a light and vibrant dish that’s perfect for warm days or as a quick, no-fuss lunch or dinner. Featuring tender rice noodles, sweet and succulent crab meat (use either imitation or fresh), and a medley of crisp vegetables like cucumber, carrot, and bell pepper, this Asian-inspired salad is tossed in a tangy sesame-soy dressing with a hint of heat from optional sriracha. Garnished with fresh cilantro, green onions, and toasted sesame seeds, it’s a colorful, healthy meal that’s ready in just 25 minutes. Chilled to perfection, this noodle salad is ideal for meal prep, potlucks, or a light weeknight dinner.
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Recipe Information
Ingredients
- 200 grams thin rice noodles
- 250 grams imitation crab meat (or fresh crab meat)
- 1 large cucumber
- 1 medium carrot
- 1 medium red bell pepper
- 2 stalks green onion
- 2 tablespoons cilantro
- 1 tablespoon toasted sesame seeds
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 teaspoon honey
- 1 teaspoon sriracha (optional, for spice)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a medium-sized pot of water to a boil. Add the rice noodles and cook according to the package instructions (usually 3-5 minutes). Once cooked, drain and immediately rinse the noodles under cold water to stop the cooking process. Set aside to cool completely.
Shred the imitation crab meat (or gently break up the fresh crab meat) into bite-sized pieces. Set aside.
Peel the cucumber, if desired, and slice it into thin matchsticks. Use a julienne peeler for ease if available.
Peel the carrot and julienne it into thin matchsticks as well.
Slice the red bell pepper into thin strips.
Finely chop the green onions and cilantro.
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, sriracha (if using), salt, and black pepper to make the dressing.
In a large mixing bowl, combine the cooked rice noodles, shredded crab meat, cucumber, carrot, bell pepper, green onions, and cilantro.
Pour the dressing over the noodle mixture and toss gently to coat everything evenly.
Transfer the salad to a serving platter or individual bowls. Sprinkle toasted sesame seeds on top for garnish.
Refrigerate for at least 15 minutes before serving to let the flavors meld together. Serve cold and enjoy!
Nutrition Facts
Calories |
1438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 5188 mg | 226% | |
| Total Carbohydrate | 239.1 g | 87% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 36.5 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1626 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
