SPICY ASIAN CRAB NOODLE SALAD

Ingredients

• Coconut-Lime Dressing:
• ½ cup coconut milk
• ¼ teaspoon grated lime zest
• 3 tablespoons lime juice
• 4 teaspoons vegetable oil
• 1 ½ teaspoon liquid honey
• 1 teaspoon Asian chili sauce (such as sriracha)
• 1 small clove garlic finely grated or pressed
• 1 teaspoon grated fresh ginger
• 1 teaspoon salt
• ¾ teaspoons fish sauce
• Pinch pepper
• Salad:
• 750 g frozen cooked snow crab clusters thawed
• 3 cups snow peas (about 225 g) trimmed and thinly sliced
• ½ pkg (450 g pkg) rice stick noodles (1/8 inch/3 mm wide)
• ½ teaspoon vegetable oil
• 2 cups matchstick-cut carrots
• 1 red finger chili pepper seeded and thinly sliced
• 1 cup chopped fresh cilantro
• 1 avocado peeled, pitted and diced
• 2 tablespoons unsalted cashews toasted and chopped
• Lime wedges (optional)