
This crab stick rice noodle salad is light, creamy, and full of fresh crunch from cucumber, radishes, and dill. Tossed with a simple yogurt-mayonnaise dressing, it makes an easy lunch, side dish, or make-ahead cold salad for busy days.
Place the rice noodles in a large heatproof bowl and pour over enough boiling water to fully cover them. Cover and let soak for about 15 minutes, or until tender. Drain well and rinse under cold water to stop the cooking, then let the noodles cool completely.
In a small bowl, stir together the mayonnaise, natural yogurt, garlic granules, and chopped dill until smooth and evenly combined.
Add the cooled rice noodles, crab sticks, diced cucumber, and sliced radishes to a large mixing bowl. Pour over the dressing and gently toss until everything is evenly coated. Serve right away, or chill for 15 to 30 minutes before serving for the best flavor.
Pat the noodles dry if they seem watery so the dressing stays creamy. You can swap crab sticks for cooked shrimp or shredded chicken, and the salad keeps well in the fridge for up to 1 day.




