Description
A quick, Japanese-inspired summer salad combining crisp Persian cucumbers with creamy garlic mayonnaise and sweet imitation crab. No prior experience needed, yet it elevates any meal into a luxurious, no-cook dish ideal for BBQs or busy weeknights.
Ingredients
1 Persian cucumber
1/2 tsp fine sea salt
6 oz imitation crab meat
1.5 tbsp Hellmann’s Mayonnaise
1 tbsp rice vinegar
1 tsp sugar
1 tsp minced garlic
Instructions
1. Thinly julienne the Persian cucumber and sprinkle with sea salt. Let sit for 5 minutes to draw out moisture, then pat dry with a paper towel.
2. In a small bowl, whisk mayonnaise, rice vinegar, sugar, and minced garlic to create a tangy dressing.
3. In another large bowl, combine dried cucumber, crab meat, and dressing. Toss gently until evenly coated.
4. Transfer to a serving bowl and garnish with sesame seeds if desired.
Notes
Use halal-certified imitation crab for compliance. For a low-carb twist, add rice noodles; for added protein, toss in 1/2 cup steamed edamame. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 1 month.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 4g
- Sodium: 435mg
- Fat: 15g
- Saturated Fat: 2.5g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg