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Zesty Chilled Asian Crab Salad

A refreshing salad bursting with fresh flavors, crunchy veggies, and succulent crab meat, all dressed in a tangy sauce.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Asian, Fusion
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound imitation crab meat
  • 1 small cucumber sliced into matchsticks
  • 1 medium carrot peeled and julienne
  • 2 pieces green onions thinly sliced
Dressing
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon sesame oil
  • 1 teaspoon honey
  • 1 teaspoon Sriracha sauce adjust for spice preference
Garnishes
  • 1 tablespoon chopped cilantro for topping
  • 1 teaspoon toasted sesame seeds

Method
 

Preparation
  1. Shred the crab meat into bite-sized pieces and place into a large mixing bowl.
  2. Peel the carrot and julienne it into thin strips, slice the cucumber into matchsticks, and thinly slice the green onions.
  3. In a small bowl, whisk together the rice vinegar, soy sauce, lime juice, sesame oil, honey, and Sriracha sauce until well combined.
  4. Add the cucumber, carrot, and green onions to the crab meat and pour the dressing over the top.
  5. Gently toss all the ingredients until evenly coated with the dressing.
  6. Transfer to a serving dish, sprinkle chopped cilantro and toasted sesame seeds over the salad, and season with salt if needed.
  7. Chill in the refrigerator for at least 15 minutes before serving.

Notes

Best served chilled. Adaptable by adding bell peppers for crunch or adjusting spice levels with more Sriracha or jalapeños. Can store leftovers in an airtight container for about 3 days.