The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Thai Green Crab Noodle Salad with Rainbow Veg & Cashews
Who said salads are boring? Ours stars responsibly-sourced white crab meat, topping bright carrot ribbons, crunchy green beans, juicy bell peppers and oodles of brown rice noodles - all coated in fragrant Thai green curry paste. Sprinkle with crunchy cashews and fresh-cut coriander, then finish with a squeeze of lime.
Ready in 20
5 plants
Low sat fat
Serving size
Ingredients
- 25g honey
- 100g white crab meat (Crustaceans) (white crab meat)
- 20g cashew nuts (Nuts)
- 100g brown rice noodles (Brown Rice Flour, Water)
- 160g green beans
- 1 unwaxed lime
- 1 handful of fresh coriander
- 1 carrot
- 1 pepper
- 3 tbsp thai green curry paste (green chilli, lemongrass, garlic, lime leaves, galangal, coconut palm sugar, salt, rapeseed oil, starch, ground coriander, basil, coriander, lime juice, spinach oleoresin, turmeric powder, black pepper)
Nutritional Information
Calories: 563
Protein: 20g
Carbs: 64g
Fat: 25g
Ingredients
- 25g honey (use half)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 1 carrot (use half)
- 1 pepper (use half)
- 1 handful of fresh coriander (use half)
- 20g cashew nuts (use half) (Nuts)
- 160g green beans (use half)
- 1 unwaxed lime (use half)
- 3 tbsp thai green curry paste (use half) (green chilli, lemongrass, garlic, lime leaves, galangal, coconut palm sugar, salt, rapeseed oil, starch, ground coriander, basil, coriander, lime juice, spinach oleoresin, turmeric powder, black pepper)
- 100g white crab meat (use half) (Crustaceans) (white crab meat)
Nutritional Information
Calories: 563
Protein: 20g
Carbs: 64g
Fat: 25g
Thai Green Crab Noodle Salad with Rainbow Veg & Cashews
Who said salads are boring? Ours stars responsibly-sourced white crab meat, topping bright carrot ribbons, crunchy green beans, juicy bell peppers and oodles of brown rice noodles - all coated in fragrant Thai green curry paste. Sprinkle with crunchy cashews and fresh-cut coriander, then finish with a squeeze of lime.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a small frying pan, a large bowl, a small bowl, a grater, a sieve & a peeler or julienne peeler
Heat the paste
- Heat the small frying pan with 1 tsp oil on medium-high heat. Once hot, add the Thai curry paste and cook for 1-2 mins, stirring regularly, until fragrant
- Remove from the pan and add to the large bowl. Set aside to cool
Prep & boil
- Peel the carrot into ribbons then slice into long, thin strips (use a julienne peeler or spiralizer if you have one)
- Thinly slice the pepper. Trim and halve the green beans. Roughly chop the coriander. Zest and halve the lime
- Add the noodles and green beans to the saucepan, gently separate with a fork and simmer for 3-4 mins, until cooked. Drain, then rinse under cold water
- Meanwhile, roughly chop the cashews
Dress the crab & build the salad
- Add the crab to the small bowl and combine with the lime zest, 1 tbsp olive oil and a pinch of salt and pepper. Mix to combine
- To the bowl with the Thai paste, add the juice from half the lime, the honey and 1 tbsp olive oil. Season with salt and pepper and mix well
- Add the pepper, carrot, half the coriander, the cooked noodles and green beans. Toss to coat in the dressing
Plate up
- Share the Thai green noodle salad between bowls, topped with the lime crab. Garnish with the remaining coriander, cashews and the remaining lime, cut into wedges
- Drizzle over any dressing left in the bowl
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