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Description
This recipe makes a refreshing Asian cucumber and crab salad. It is simple to prepare and combines crisp cucumber with imitation crab meat in a savory dressing.
Ingredients
Scale
- 1 large English cucumber, thinly sliced or spiralized
- 8 oz imitation crab meat, shredded or flaked
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- 1 teaspoon sugar (or your preferred sweetener)
- ½ teaspoon fresh ginger, grated (optional)
- ¼ teaspoon red pepper flakes (optional, for heat)
- 2 tablespoons chopped fresh cilantro or green onions, for garnish
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- Prepare the cucumber: If slicing, lightly salt the cucumber slices and let them sit for 10-15 minutes to draw out excess water. Pat dry with paper towels before proceeding. If spiralizing, do not salt.
- Shred the crab meat: Gently shred the imitation crab meat into bite-sized pieces.
- Make the dressing: In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, grated ginger (if using), and red pepper flakes (if using).
- Combine: In a medium-sized bowl, combine the prepared cucumber and shredded crab meat.
- Dress the salad: Pour the dressing over the cucumber and crab, tossing gently to ensure everything is well coated.
- Chill: Cover and refrigerate the salad for at least 15-30 minutes to allow the flavors to meld.
- Garnish and serve: Before serving, garnish with fresh cilantro or green onions and toasted sesame seeds.
Notes
- Salting the cucumber before dressing helps prevent the salad from becoming watery.
- Adjust the amount of red pepper flakes to your preferred spice level.
- This salad is best served chilled.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Salad
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg