This is one very delectable and satisfying salad. Grilled Oranges, Rice Noodle & Crab Salad is easy to make and will surely impress your family and friends. You will be delighted with this recipe!
Ingredients:
-
For the Dressing:
-
6
oz.
fresh Sunkist® lime juice
-
6
oz.
fresh Sunkist® orange juice
-
6
oz.
Thai Sweet Chili Sauce
-
2
oz.
fish sauce
-
¼
cup
minced garlic
-
¼
cup
minced lemon grass
-
For the Salad:
-
½
lb.
dried rice vermicelli noodles
-
3
oz.
julienne cucumber
-
3
oz.
julienne carrots
-
¼
cup
roughly chopped mint
-
1
lb.
cooked crab meat (king or lump)
-
For the oranges:
-
5
Sunkist® oranges
-
½
cup
cilantro leaves
-
¾
cup
pan roasted peanuts, coarsely chopped
Instructions: (Makes 4 servings)
-
Dressing: Whisk together lime juice, orange juice, Thai sweet chili sauce, fish sauce, minced garlic and lemon grass.
-
Salad: Soak noodles in warm water (about 90°F) for 15 minutes. Drain well. Cook for 2 minutes in 1 gallon of boiling water. Drain and rinse with cool water. Combine cooked noodles with cucumber, carrots and mint. Gently fold in crab meat.
-
Oranges: Peel and cut into 4-6 wedges per orange. Gently toss oranges with 2 oz. of dressing. Oil the grill well, grill oranges on cut surfaces no longer than 30 seconds on each side. Remove and reserve.
-
To Serve: Arrange noodles on plates. Drizzle noodles with dressing and top with cilantro leaves. Arrange oranges on noodles, sprinkle with peanuts.
Recipe created exclusively for Sunkist Growers by Chef Robert Danhi