Description
Refreshing cucumber salad with imitation crab meat and creamy rice vinegar dressing.
Ingredients
Scale
- 1 Persian cucumber
- 1/2 teaspoon sea salt
- 6 ounces imitation crab sticks
- 1/2 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1 1/2 tablespoons mayonnaise
- 1 pinch black pepper
- 1 tablespoon rice vinegar
- 1 pinch toasted sesame seeds
- 1 green onion stalk
Instructions
- Julienne the cucumber into thin strips and place in a bowl.
- Sprinkle cucumber with sea salt and let sit for 5 to 10 minutes.
- Squeeze excess water from the cucumber and set aside.
- Shred or slice imitation crab sticks into thin pieces.
- Whisk sugar, garlic powder, mayonnaise, black pepper, and rice vinegar until smooth.
- Combine cucumber, crab meat, and dressing in a large bowl.
- Toss gently until evenly coated.
- Garnish with sesame seeds and sliced green onion before serving.
Notes
- Chill before serving for the best texture.
- Do not overmix to keep the crab meat intact.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 4
- Sodium: 720
- Fat: 11
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 15
- Cholesterol: 35