Cucumber Salad with Crab Meat Delight Recipe
A refreshing and light cucumber salad combined with delicate imitation crab meat, dressed in a creamy Japanese mayonnaise sauce with a touch of rice vinegar and garlic powder, perfect as an appetizer or a side dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
- Diet: Low Fat
Ingredients
Scale
Salad
- 1 Persian cucumber
- 6 oz defrosted imitation crab sticks
- ½ teaspoon sea salt
- 1 chopped green onion stalk
Creamy Sauce
- 1½ tablespoons Japanese mayonnaise
- 1 tablespoon rice vinegar
- ½ teaspoon garlic powder
- ½ teaspoon sugar
- A pinch of black pepper
Garnish
- A pinch of roasted white sesame seeds
Instructions
- Prepare the Cucumber: Julienne the Persian cucumber into thin strips and place them in a small bowl. Sprinkle with ½ teaspoon sea salt, toss to coat evenly, and let sit for 5-10 minutes to draw out excess moisture. After resting, gently squeeze the cucumber strips to remove the water and set aside.
- Prepare the Imitation Crab Meat: Shred or slice the defrosted imitation crab sticks lengthwise or finely, as preferred. Set aside until ready to combine.
- Prepare the Creamy Sauce: In a small bowl, mix together 1½ tablespoons Japanese mayonnaise, 1 tablespoon rice vinegar, ½ teaspoon garlic powder, ½ teaspoon sugar, and a pinch of black pepper until smooth and well combined. Adjust seasoning to taste.
- Combine and Toss Ingredients: In a large mixing bowl, combine the drained cucumber strips, shredded imitation crab meat, and the creamy sauce. Gently toss everything together, taking care not to break up the crab meat, until all ingredients are evenly coated with the sauce.
- Garnish and Serve: Transfer the salad to a serving dish and garnish with a pinch of roasted white sesame seeds and chopped green onion for added flavor and texture. Serve immediately for best freshness.
Notes
- Julienning the cucumber thinly helps the dressing coat evenly and enhances texture.
- Letting the cucumber sit with salt removes excess water to prevent a watery salad.
- You can substitute Japanese mayonnaise with regular mayonnaise if unavailable, but it may alter the flavor slightly.
- If you prefer a spicier kick, add a small amount of chili flakes to the sauce.
- This salad is best served fresh but can be refrigerated for up to 2 hours before serving.
Keywords: cucumber salad, crab meat salad, Japanese salad, no-cook salad, summer salad, imitation crab recipe
