Korean Cucumber Crab Salad
Estimate, per serving
- Cal
- 78
- Protein
- 3g
- Carbs
- 15g
- Fat
- 1g
- Sodium
- 384mg
- Fiber
- 2g
Ingredients
- cucumbersrinsed
- 3 medium
- imitation crab meat
- 7 oz
- sesame seeds
- 1/2 tbsp
- granulated sugar
- 3 tbsp
- apple cider vinegar
- 3 tbsp
- saltfine
- 1/2 tsp
- Dijon mustard
- 2 tsp
- garlicminced
- 1/2 tsp
Method
- 01Combine sugar, vinegar, salt, mustard, and garlic in a large bowl. Stir until sugar dissolves.
- 02Cut cucumbers in half lengthwise. Scrape out seed core with a spoon. Slice diagonally into thin pieces, about 1/8 inch thick.5 min
- 03Shred crab meat with a fork along the grain into thin strands.
- 04Pour dressing over cucumbers and toss gently. Fold in crab meat until combined.
- 05Sprinkle sesame seeds and toss. Serve immediately or chill briefly.1 min