Sweet and Sour Crunchy Cucumber Crab Stick Cold Salad: A Ref
This is a refreshing summer side dish that stimulates the appetite, featuring crunchy cucumbers and tender crab sticks (Crabmi/크래미) combined with a sweet, sour, and pungent mustard sauce. It's easy to make with minimal use of heat.
📝 Editor's Notes
Cucumber Crab Stick Cold Salad is a very easy summer side dish, using cucumbers and crab sticks (Crabmi/크래미) as main ingredients, that can be whipped up in under 15 minutes without any cooking.
The perfect harmony of crunchy cucumbers, tender crab sticks, and a sweet, sour, and pungent mustard sauce is excellent for reviving lost appetites in the sweltering heat.
Chilling it in the refrigerator enhances its flavor, making it an ideal summer delicacy.
You can create a splendid meal with simple ingredients.
🛒 Ingredient Tips
Fresh cucumbers have bright green, smooth skin and are firm and straight.
After purchase, wrap them in newspaper or paper towels and refrigerate to maintain their crispness longer.
For crab sticks (Crabmi/크래미), choose those with a higher crab meat content over cheaper options for a richer flavor and softer texture.
Look for onions with thin, glossy skin that are firm to the touch.
The step of soaking onions in cold water to remove pungency is essential to ensure the salad's taste is not compromised.
🔄 Substitution Guide
You can substitute crab sticks with imitation crab meat (gematssal/게맛살) or chicken breast.
Imitation crab meat has a firmer texture than crab sticks, and chicken breast offers more protein, though it may change the chewiness.
If you don't have cucumbers or don't prefer them, you can julienne bell peppers or cabbage for a similar crisp texture.
However, please note that the unique refreshing taste of cucumber might be reduced.
If the mustard sauce is too strong for you, you can replace it with a sweet and sour soy sauce dressing by adjusting the ratio of soy sauce, vinegar, and sugar.
Apple cider vinegar can be used in place of lemon juice for a similar tartness.
🥘 Ingredients
👨🍳 Cooking Points
There are three key points to this recipe.
First, remove the seedy core of the cucumber before julienning to prevent excess water and maintain its crisp texture.
Lightly salting the cucumbers and squeezing out the water will further enhance their crispness.
Second, be sure to soak the onion thoroughly in cold water to remove its pungent taste, and then drain it completely.
This step alone ensures a clean flavor without the characteristic bitterness of raw onion.
Third, it's crucial to stir the sauce until the sugar is completely dissolved.
This allows the flavors to blend evenly and penetrate the ingredients, creating a rich taste.
Adjust the amount of mustard sauce to your liking for the desired level of pungency.
Lastly, when mixing the ingredients, do not knead them too vigorously; gently toss them to preserve their textures.
👨🍳 Directions
Lightly peel 2 cucumbers with a vegetable peeler, then trim off both ends and cut them in half lengthwise.
Using a mandoline or julienne peeler, thinly julienne the cucumbers. (Discard the seedy core of the cucumber.)
Thinly slice 1/2 onion, soak it in cold water for a few minutes to remove the pungent taste, then drain thoroughly.
Tear 5 crab sticks (Crabmi/크래미) by hand along their grain into bite-sized pieces. (Avoid tearing them too finely to retain some texture.)
In a separate bowl, combine 2 tbsp sugar, 4 tbsp vinegar, a pinch of salt, 2 tsp lemon juice, mustard sauce (Gyeoja Sauce/겨자소스) to taste, 1/2 tsp minced garlic, and 1 tsp Korean green plum extract (Maesilaek/매실액). Stir well until the sugar completely dissolves to make the sauce.
In a large bowl, combine the julienned cucumber, sliced onion, and torn crab sticks. Pour the prepared sauce over them and mix gently.
Finally, sprinkle with 1 tsp of toasted sesame seeds (Kkaesogeum/깨소금) and serve.
Refrigerate for 10-20 minutes to chill before serving for a refreshing taste.
💡 Tips
For an even crispier texture, lightly salt the cucumbers, let them sit briefly, then squeeze out excess water.
Adjust the amount of mustard sauce according to your preference for the desired level of pungency.
If serving to children, you can increase the amount of crab sticks. For those on a diet or looking to reduce carbohydrate intake, feel free to increase the amount of cucumber.
Chilling it thoroughly in the refrigerator before serving will make it even more refreshing and delicious.
📦 Storage & Reuse
Cucumber Crab Stick Cold Salad is best enjoyed fresh.
Store any leftovers in an airtight container in the refrigerator and consume within 1-2 days.
Cucumbers may release water, so give it a light stir before serving.
Freezing is not recommended as it can alter the texture of the vegetables and the flavor of the sauce.
Leftover cucumbers can be used for cucumber salad (oi muchim/오이무침) or cucumber pickles, while crab sticks can be incorporated into sandwiches or salads.
🥢 Who This Is For
Cucumber Crab Stick Cold Salad is perfect for a cool and light meal on a hot summer day, or when you need a refreshing side dish to accompany your main course.
It's especially good as a palate cleanser after spicy dishes like dakgalbi (닭갈비) or other rich meat dishes, as it cuts through any richness.
Its kid-friendly flavor makes it suitable for the whole family, and it's also an excellent dish for entertaining guests.
Try serving it with plain white rice or cool noodle dishes.
🔥 Nutrition Info
A single serving of Cucumber Crab Stick Cold Salad (assuming this recipe serves 2) is estimated to be around 120-150 kcal.
It may contain approximately 8-10g of protein, 2-3g of fat, and 15-20g of carbohydrates.
Cucumbers are rich in water and dietary fiber, providing a feeling of fullness while being low in calories, and contain vitamin K and potassium, which help in flushing out waste from the body.
Crab sticks (Crabmi/크래미) are a low-fat, high-protein food, excellent for protein intake, and the quercetin in onions aids in antioxidant activity.
Overall, it's a nutritious and delightful side dish that can be enjoyed lightly and refreshingly.
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