Description
A refreshing Asian-inspired salad combining crisp cucumber, briny crab meat, and a tangy sesame-vinegar dressing. Light, protein-rich, and ready in 15 minutes, it’s perfect for summer meals or side dishes.
Ingredients
1 Persian cucumber (cold)
½ tsp sea salt
6 oz imitation crab sticks
½ tsp sugar
½ tsp garlic powder
1.5 tbsp mayonnaise
1 pinch black pepper
1 tbsp rice vinegar
½ tsp soy sauce (optional)
1 pinch toasted sesame seeds
1 green onion stalk (thinly sliced)
Instructions
Julienne the cucumber and toss with sea salt in a bowl. Chill for 5 minutes. Press to remove excess liquid.
Flake the crab meat into bite-sized pieces.
In a separate bowl, whisk together sugar, garlic powder, mayonnaise, black pepper, rice vinegar, and soy sauce (if using).
Combine the cucumber and crab in a serving bowl. Pour the dressing over the salad and toss gently.
Sprinkle with sesame seeds and green onion just before serving.
Notes
Use real crab meat (halal-certified) for a richer flavor.
Omit soy sauce for a paleo version.
Store leftovers in an airtight container for up to 24 hours.
Nutrition
- Serving Size: 1 salad
- Calories: 180
- Sugar: 1g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 40mg