Dinner

Crab Noodle Salad Recipe

BySophie Carsel November 19, 2025November 19, 2025

Introduction

This vibrant crab noodle salad is a refreshing and light dish perfect for warm days or as a flavorful lunch. Combining delicate crabmeat with crunchy fresh vegetables and a zesty dressing, it’s quick to prepare and packed with bright, aromatic flavors.

Two white plates are placed on a light green cloth over a white marbled surface, each filled with a fresh salad. The salad has a base of green leafy vegetables mixed with white shredded ingredients, possibly shredded chicken or cheese, and thin white noodles or bean sprouts on top. There are small red bits scattered throughout the salad adding a touch of color. Each plate has a wedge of lime placed at the edge. A clear glass bottle with dark liquid sits near the top left plate. Two silver forks lie next to the bottom plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100g fine rice noodles
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 of 1 lime, plus wedges to serve

Instructions

Step 1: In a large bowl, mix together the rice wine vinegar, tamari, toasted sesame oil, soft brown sugar, lime juice, and zest to make the dressing. Taste and adjust seasoning as needed.
Step 2: Pour freshly boiled water over the rice noodles and let them soak for 5 minutes until soft. Drain and rinse under cold running water, then add the noodles to the bowl with the dressing. Stir through the grated courgette and allow the mixture to cool completely.
Step 3: Gently fold in the crabmeat, cucumber slices, chopped red chilli, spring onions, coriander, and mint leaves.
Step 4: Using clean hands, pile the salad onto serving plates and drizzle with any leftover dressing from the bowl. Serve immediately with lime wedges on the side.

Tips & Variations

For extra crunch, add toasted peanuts or cashews on top just before serving.
Substitute the crabmeat with cooked prawns or shredded chicken if preferred.
If you like more heat, leave the red chilli seeds in or add a splash of chili oil to the dressing.
Using tamari keeps this dish gluten-free while adding depth of flavor.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 1 day. It’s best enjoyed fresh, as the noodles may absorb dressing and soften further when stored. Reheat is not recommended; serve chilled or at room temperature after storage.

How to Serve

Two white round plates with ridged edges, each filled with a layered salad. The base layer is light green leafy greens, topped with white thin noodles, small pieces of light brown shredded chicken, red chili flakes scattered across, and some green herbs. Each plate has a small lime wedge on the side. One plate has a silver fork and spoon placed next to it on a light green cloth. Above the cloth, there is a small glass bottle with a brown liquid. All items are on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried crabmeat instead of fresh?

Fresh white crabmeat provides the best texture and flavor for this salad, but if fresh is unavailable, canned crabmeat can be used. Drain it well before adding to prevent the salad from becoming soggy.

What can I substitute for rice noodles?

If rice noodles are not available, thin vermicelli or glass noodles work well as alternatives. Cook according to package instructions before adding to the salad.