Asian

Rachel Allens Vietnamese Crab Salad is for Salad.

Rachel Allens Vietnamese Crab Salad takes 20 minutes to prepare.

Rachel Allens Vietnamese Crab Salad takes 10 minutes to cook.

Rachel Allens Vietnamese Crab Salad makes 6 servings.

The ingredients for Rachel Allens Vietnamese Crab Salad are:

Dressing:
100g sugar
100ml fish sauce
100ml lemon or lime juice (3 limes or 2 lemons)
2-3 small chillies, deseeded and sliced finely
4 garlic cloves, peeled and crushed
1 tbsp finely grated ginger
Salad:
250g thin or medium rice noodles
150g peanuts
450g cooked crab meat
1 large cucumber
300g radishes, trimmed and sliced
4 tbsp roughly chopped fresh coriander (cilantro) leaves and stalks

Here is how you make Rachel Allens Vietnamese Crab Salad:

To Make the dressing, mix all the ingredients in a jug. Pu the noodles in a bowl of boiling water or until they have softened. Drain and rinse. Meanwhile, toast the peanuts under a grill 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 over the toasted peanuts and the coriander and serve.Serving Size:?makes 8-10 servings as a starter, or less as a main course

The nutritional information for Rachel Allens Vietnamese Crab Salad is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 346.6

• Total Fat: 11.9 g
• Cholesterol: 66.7 mg
• Sodium: 1,515.6 mg
• Total Carbs: 38.8 g
• Dietary Fiber: 4.3 g
• Protein: 23.0 g

Rachel Allens Vietnamese Crab Salad is Asian cuisine.