Crab salad with cucumbers and daikon
4 servings
20 minutes
In our country, crab salad is considered a winter dish and is most often served at the New Year's table. And why, actually? In fact, if you get away from the mountain of rice and sliced eggs, then crab salad will fit perfectly into the summer . Our recipe editor Vera Zheleznyak came up with an unusual recipe that includes fresh cucumber, daikon, sesame and sriracha sauce. The result is an ideal juicy summer snack that teases with otherworldly aromas and, let's face it, whets your appetite for a drink. B u t to please the season - only mojito (find the non-alcoholic version at the link).
1
Toast the sesame seeds in a dry pan until golden brown.
- Sesame seeds: 1 tablespoon
2
Mix mayonnaise with the juice and zest of half a lemon, add sriracha, salt, and pepper.
- Mayonnaise: 70 g
- Sriracha: 1 tablespoon
- Lemon: 0.5 piece
- Salt: to taste
- Ground black pepper: to taste
3
Tear the crab sticks into fibers.
- Crab sticks (surimi): 200 g
4
Grate cucumbers on a grater for Korean carrots.
- Cucumbers: 200 g
5
Grate the daikon as well.
- Daikon radish: 200 g
6
Tear the leaves off the stems of the cilantro.
- Cilantro: 3 sprigs
7
Mix cucumbers, daikon, and crab sticks.
- Cucumbers: 200 g
- Daikon radish: 200 g
- Crab sticks (surimi): 200 g
8
Add the prepared sauce and mix.
- Mayonnaise: 70 g
- Sriracha: 1 tablespoon
- Lemon: 0.5 piece
- Salt: to taste
- Ground black pepper: to taste
9
Put the salad on a plate.
10
Sprinkle with roasted sesame before serving.
- Sesame seeds: 1 tablespoon
11
Garnish the ready salad with cilantro leaves.
- Cilantro: 3 sprigs
