My Korean Kitchen · by Sue Pressey
Korean Cucumber Crab Salad
NUTRITION · PER SERVING15M COOK
CAL 4%·PRO 10%
CARBS 11G60% OF CAL
0G FIBER6G ADDED1G INTRINSIC3G OTHER7G TOTAL SUGAR
FAT 1G10% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light and crisp Korean salad with tender crab and crunchy cucumber tossed in a slightly sweet and tangy dressing. Refreshing and quick to prepare.
sidekoreansaladshellfishdairy freegluten free
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Nutrition & ingredients
Ingredients
serves 6- 3 cucumbers ((Korean, English or Lebanese varieties), 485g / 17 ounces, rinsed)
- 180 g imitation crab meat ((7 ounces))
- 1/2 Tbsp sesame seeds
- 3 Tbsp granulated sugar
- 3 Tbsp apple vinegar (or rice wine vinegar)
- 1/2 tsp fine salt
- 2 tsp Dijon mustard
- 1/2 tsp minced garlic
At a glance
PER SERVING · TIME 15M
CAL 4%·PRO 10%
CARBS 11G60% OF CAL
0G FIBER6G ADDED1G INTRINSIC3G OTHER7G TOTAL SUGAR
FAT 1G10% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 275mg
- Total sugar
- 7g
- Added sugar
- 6g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 180mg
- Calcium
- 24mg
- Iron
- 0.21mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 275MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.