Grilled Oranges, Rice Noodle & Crab Salad Recipe

Grilled Oranges, Rice Noodle & Crab Salad Recipe Image

Quick Recipe Facts

Best with Sunkist® Oranges, Limes
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More Information

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!


  • 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
  • 1/4 cup minced garlic
  • 1/4 cup minced lemon grass

  • For the Salad:
  • 1/2 lb. dried rice vermicelli noodles
  • 3 oz. julienne cucumber
  • 3 oz. julienne carrots
  • 1/4 cup roughly chopped mint
  • 1 lb. cooked crab meat (king or lump)

  • For the oranges:
  • 5 Sunkist® oranges
  • 1/2 cup cilantro leaves
  • 3/4 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