Low Carb Crab Prawn Vermicelli Noodle Salad Recipes

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LOW CARB SPICY SRIRACHA CRAB AND CUCUMBER SALAD



Low Carb Spicy Sriracha Crab and Cucumber Salad image

I originally came across this recipe on Pinterest, and it was posted from a wonderful blog called peasandcrayons.com. This is a great quick lunch to fix with easy-to-come-by ingredients (living in CO, I use imitation crab more often than not), and can be a low carb and quick fix to a sushi craving. It is awesome!

Provided by Greeny4444

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 7

1 large cucumber
rice vinegar, to taste (optional)
4 ounces jumbo lump crab meat, cooked or 4 ounces imitation crabmeat
1 tablespoon mayonnaise
2 teaspoons sriracha sauce, to taste
1/2 avocado, diced
1 tablespoon panko breadcrumbs

Steps:

  • First peel the skin from your cucumber.
  • Next, use a spiralizer to turn your cucumber into even more refreshing noodles (or you can just chop it, like I do).
  • Drizzle the noodles very lightly with optional rice vinegar.
  • In a small bowl, combine the mayo and Sriracha to make "spicy mayo".
  • Shred the crab, or chop it up with a knife.
  • Combine the crab with the spicy mayo and put on top of the cucumber.
  • Top with avocado.
  • Garnish with panko breadcrumbs and dig in!

Nutrition Facts : Calories 332.1, Fat 16.7, SaturatedFat 2.6, Cholesterol 89.1, Sodium 397.3, Carbohydrate 24.4, Fiber 8.5, Sugar 6.1, Protein 25.5

BEST EVER VERMICELLI SALAD



Best Ever Vermicelli Salad image

I got this from my best friend. Everyone we know "begs" her to make it. It's a bit time consumming, but well worth it.

Provided by Kari3564

Categories     Vegetable

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 15

2 (8 ounce) boxes vermicelli
1 teaspoon olive oil
4 teaspoons salad oil
1 teaspoon Accent seasoning
3 teaspoons fresh limes or 3 teaspoons fresh lemon juice
1 cup celery, chopped
1 green pepper, chopped
1 bunch green onion, chopped, all parts
1 (2 ounce) jar pimiento, drained and chopped
1 (3 7/8 ounce) can black olives, drained and chopped
2 cups mayonnaise
1 (10 ounce) package frozen peas, unthawed
fresh coarse ground black pepper
beau monde seasoning
garlic salt or garlic powder

Steps:

  • Boil vermicelli in salted water with 1 T oil added.
  • Don't overcook.
  • Drain and blanch in cold water.
  • Marinate vermicelli overnight in remaining oil, accent and lemon or lime juice.
  • Next day, add all other ingredients and toss.
  • Season to taste.

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