Seaweed and Crab Salad with Sesame Dressing

Seaweed and Crab Salad with Sesame Dressing

Seaweed and Crab Salad with Sesame Dressing is a fresh, flavorful dish that combines the natural brininess of seaweed with the delicate sweetness of crab meat.

The sesame dressing adds a nutty richness that perfectly complements the salad’s ingredients. This dish is light, healthy, and full of umami, making it an excellent choice as an appetizer, side dish, or a light main course.

Packed with essential nutrients, this salad brings together the best of ocean flavors with a satisfying crunch from the seaweed and the tender texture of crab. It’s simple to prepare and perfect for those looking to enjoy a nutritious, vibrant meal.

Ingredients:

For the Salad:

1/2 lb imitation crab meat (or fresh crab meat if available)

1 cup dried seaweed (wakame, kombu, or mixed)

1 cucumber, julienned

1 small carrot, julienned

1/4 red onion, thinly sliced

1/4 cup edamame (optional, for added texture)

1 tablespoon toasted sesame seeds (for garnish)

For the Sesame Dressing:

3 tablespoons sesame oil

1 tablespoon rice vinegar

1 tablespoon soy sauce

1 teaspoon honey or agave syrup

1 teaspoon Dijon mustard

1 teaspoon freshly grated ginger

1/2 teaspoon garlic, minced

1 teaspoon sesame seeds (for the dressing)

Salt and freshly ground black pepper, to taste

How to Make:

Prepare the Seaweed:

If you’re using dried seaweed (such as wakame or kombu), soak it in warm water for about 5-10 minutes, or according to the package instructions, until it rehydrates and softens. Once hydrated, drain the seaweed and set it aside.

Prepare the Vegetables:

While the seaweed is soaking, julienne the cucumber and carrot into thin strips. Thinly slice the red onion. You can also blanch the edamame in boiling water for a couple of minutes if you’re using it. Drain and set aside to cool.

Prepare the Crab Meat:

If using imitation crab, cut the crab sticks into bite-sized pieces or shred them. If you’re using fresh crab meat, ensure it’s fully cooked and break it into small chunks.

Make the Sesame Dressing:

In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, Dijon mustard, grated ginger, minced garlic, and sesame seeds. Season with salt and pepper to taste. The dressing should have a balance of nutty, tangy, and slightly sweet flavors. Adjust the ingredients according to your taste.

Assemble the Salad:

In a large bowl, combine the rehydrated seaweed, cucumber, carrot, red onion, edamame, and crab meat. Toss everything together gently to mix.

Dress the Salad:

Drizzle the sesame dressing over the salad and toss gently again to ensure all the ingredients are evenly coated with the dressing.

Garnish and Serve:

Sprinkle toasted sesame seeds on top of the salad for an extra crunch and a touch of nuttiness. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

Chef’s Note:

For an authentic touch, you can use fresh crab meat if available, as it will elevate the flavor and texture of the salad. Additionally, you can experiment with different types of seaweed for variety, such as hijiki or arame, each offering a distinct flavor profile.

If you prefer a bit more heat, you can add a small amount of chili flakes or a dash of sriracha to the dressing for a spicy kick. This salad is also versatile; you can add other ingredients such as avocado, radishes, or even sliced bell peppers for extra flavor and crunch.

Nutritional Information (per serving, based on 4 servings):

Calories: 180

Protein: 14g

Carbohydrates: 12g

Fat: 10g

Fiber: 4g

Sugar: 5g

Sodium: 560mg

Seaweed and Crab Salad with Sesame Dressing is a delicious, light, and nutritious dish that combines a variety of textures and flavors. The sweetness of the crab meat pairs beautifully with the rich, nutty sesame dressing, while the seaweed adds an oceanic flavor that’s both satisfying and healthy. Perfect as a refreshing appetizer or a side dish, this salad is a great way to enjoy the benefits of seafood and vegetables in one bowl.