Dinner

Crab Noodle Salad with Fresh Herbs and Lime Recipe

ByBen Miller November 18, 2025November 18, 2025

Introduction

This fresh and vibrant crab noodle salad combines delicate white crabmeat with fine rice noodles and crisp vegetables, all tossed in a zesty, aromatic dressing. It’s a light yet satisfying dish perfect for warm days or anytime you want a burst of refreshing flavors.

Two white round plates each hold a layered salad with three main layers: the bottom layer is a bed of translucent white rice noodles, the middle layer includes green leafy vegetables and small pieces of light brown shredded meat, and the top layer is garnished with white bean sprouts, small red chili pieces, and green lime wedges placed on the edges. The plates sit on a light green cloth with two silver forks beside the lower plate and a clear glass bottle with a dark liquid and glass stopper near the top plate. The scene is set on a white marbled surface. 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, combine the rice wine vinegar, tamari, toasted sesame oil, soft brown sugar, lime juice, and lime zest. Stir well and taste, adjusting seasoning if needed.
Step 2: Place the rice noodles in freshly boiled water and soak for 5 minutes until tender. Drain and rinse under cold running water, then add the noodles to the bowl with the dressing. Stir in the grated courgette and let the mixture cool completely.
Step 3: Fold in the fresh white crabmeat, sliced cucumber, chopped red chilli, spring onions, coriander leaves, and torn mint leaves until evenly combined.
Step 4: Using clean hands, pile the salad onto serving plates. Drizzle any leftover dressing from the bowl over the top and serve with lime wedges on the side.

Tips & Variations

For extra crunch, add toasted peanuts or cashews just before serving.
Substitute crabmeat with cooked shrimp or shredded chicken for a different twist.
If you prefer heat, keep the red chilli seeds in or add a dash of chilli oil to the dressing.
Use fresh herbs generously to brighten up the salad and enhance the flavor.

Storage

Store the crab noodle salad in an airtight container in the refrigerator for up to 1 day. It’s best enjoyed fresh, as the noodles may absorb the dressing and soften over time. Serve chilled or at room temperature. Avoid freezing due to the delicate texture of the noodles and fresh herbs.

How to Serve

Two white round plates with ridged edges sit on a pale green cloth over a white marbled surface. Each plate holds a fresh salad with a base layer of white rice noodles mixed with green herbs and thinly sliced vegetables. The salad includes small pieces of light brown chicken or crab meat, red chili slices, and green lime wedges placed on the side. Near one plate, two silver forks rest together. Above the plates, there is a small clear glass bottle with a handle, holding dark brown sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried crabmeat for this salad?

Fresh white crabmeat is best for texture and flavor, but if using dried crabmeat, rehydrate it first and be mindful of its stronger taste which might alter the salad’s delicate balance.

What can I substitute for tamari if unavailable?

Regular soy sauce can be used as a substitute for tamari, but it is usually less gluten-free. Alternatively, coconut aminos offer a soy-free and gluten-free option with a similar savory flavor.