Crab Stick Rice Noodle Salad

Name: Crab Stick Rice Noodle Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 200 g crab sticks; 1 cucumber, diced; 1 bunch radishes, sliced; 200 g rice noodles; 150 ml natural yogurt; 20 g mayonnaise; 1 pinch garlic granules; 1 small bunch dill, finely chopped

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.

Servings4 Portions

Prep Time20 Mins

Cook Time15 Mins

Difficulty

Easy

Ingredients

crab sticks
200 g
cucumber, diced
1
radishes, sliced
1 bunch
rice noodles
200 g
natural yogurt
150 ml
mayonnaise
20 g
garlic granules
1 pinch
dill, finely chopped
1 small bunch

Step-by-Step Instructions

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.

Chef's Tips

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.