Chilled Crab and Grapefruit Salad with Glass Noodles

makes 4 entrée servings

1/2 lb. (250 g) rice vermicelli (glass noodles)
2 large red grapefruit
1 lb. (500 g) fresh crab meat, picked over
4 Tbsp. (60 mL) coarsely chopped fresh mint leaves
3 Tbsp. (45 mL) coarsely chopped fresh cilantro leaves
1/4 c. (60 mL) peeled, very thinly sliced red onion
2 green onions, thinly sliced
Dressing:
2 small Serrano chilies, seeded, minced
2 Tbsp. (30 mL) packed brown sugar
3 Tbsp. (45 mL) fish sauce
1 Tbsp. + 1 tsp. (20 mL) rice wine vinegar
1/3 c. (75 mL) fresh grapefruit juice

Lettuce leaves, for garnish
1/4 c. (60 mL) unsweetened coconut ribbons, lightly toasted, for garnish

To prepare the salad: Place the rice vermicelli in a large heatproof bowl. Cover with boiling water and allow to sit for 2-3 minutes or until noodles have softened. Drain the noodles, refresh under cold running water and thoroughly drain again. Peel the grapefruit, making sure to remove all the white pith. Cut out the segments between the membranes and place them in a serving bowl. Add the noodles, crab meat, mint, cilantro and red and green onions. To make the dressing: In a small bowl, combine all the dressing ingredients and stir well, making sure the brown sugar has dissolved. Pour the dressing over the salad and toss gently to combine. Line 4 chilled plates with lettuce leaves. Divide the salad between the plates and garnish with the toasted coconut ribbons. Serve immediately. 

Calories: 505; Protein 28 g; Carbohydrate 68 g; Fibre 3 g; Fat 9 g/serving

< return to gourmet recipes