Go Back

Cucumber and Crab Salad

A quick and refreshing salad combining crunchy cucumber and imitation crab with a creamy dressing, perfect for summer picnics or light meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Salad, Side Dish
Cuisine: Asian, Fusion
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 piece Persian cucumber Julienned
  • 0.5 tsp sea salt For salting the cucumber
  • 6 oz imitation crab sticks Shredded or sliced
  • 0.5 tsp sugar For balancing flavors
  • 0.5 tsp garlic powder Adds depth to the dressing
  • 1.5 tbsp mayonnaise Base for the creamy dressing
  • 1 pinch black pepper For seasoning
  • 1 tbsp rice vinegar Adds acidity
  • 1 pinch toasted sesame seeds For garnish
  • 1 stalk green onion Chopped for garnish

Method
 

Preparation
  1. Julienne the cucumber and sprinkle with sea salt. Let it sit for 5-10 minutes before squeezing out excess water.
  2. Prepare the imitation crab by shredding or slicing it, then set aside.
Dressing
  1. In a small bowl, mix the sugar, garlic powder, mayonnaise, black pepper, and rice vinegar until smooth.
Assembly
  1. In a large bowl, combine the cucumber, crab, and creamy sauce. Toss gently.
  2. Garnish with sesame seeds and green onion. Serve cold.

Notes

Store leftovers in an airtight container for up to 24 hours. Drain excess liquid before serving to maintain texture. For crisper salad, serve immediately after preparation.