Tangy and Refreshing Cold Seaweed Salad with Crab Sticks
Beat the Summer Heat with this Refreshing Seaweed Salad Recipe!
When the summer heat makes you lose your appetite, a cool and zesty salad is just the thing to awaken your taste buds! Today, we’re making a delightful cold seaweed salad featuring tender seaweed and imitation crab sticks (surimi), all tossed in a vibrant mustard dressing. This tangy flavor is sure to get your appetite going. It’s a perfect refreshing dish for hot days!
Salad Ingredients
- 15g dried seaweed
- 120g imitation crab sticks (surimi)
- Small piece of radish
- 2 crisp green peppers
- 0.5 Tbsp sugar (for pickling radish)
Tangy Mustard Dressing
- 1 Tbsp mustard paste
- 3 Tbsp vinegar
- 3 Tbsp plum extract (or syrup)
- 0.5 Tbsp minced garlic
- 1 Tbsp soy sauce for soup
- 1 Tbsp mustard paste
- 3 Tbsp vinegar
- 3 Tbsp plum extract (or syrup)
- 0.5 Tbsp minced garlic
- 1 Tbsp soy sauce for soup
Cooking Instructions
Step 1
First, soak the dried seaweed in cold water for about 20 minutes until fully rehydrated. If the stems of the seaweed are tough, it’s best to remove them to use only the tender parts. Prepare only the soft portions of the rehydrated seaweed.
Step 2
Rinse the rehydrated seaweed thoroughly by rubbing it between your hands. This step helps remove any excess saltiness and impurities. Once clean, cut the seaweed into bite-sized pieces.
Step 3
Peel the radish and julienne it into very thin strips. Toss the julienned radish with a pinch of salt and 0.5 Tbsp of sugar. Let it sit for about 15 minutes to pickle slightly. After pickling, squeeze out any excess water firmly by hand; this will help maintain its crisp texture.
Step 4
Remove the stems and seeds from the crisp green peppers. Slice them thinly into julienne strips, similar to the radish. These will add a lovely fresh color and crunch to the salad.
Step 5
Gently shred the imitation crab sticks lengthwise into thin strands. Shredding them rather than cutting creates a more pleasant texture that absorbs the dressing beautifully.
Step 6
Now, let’s make the delicious dressing! In a small bowl, combine 1 Tbsp of mustard paste with 3 Tbsp of vinegar, 3 Tbsp of plum extract (or syrup), 0.5 Tbsp of minced garlic, and 1 Tbsp of soy sauce for soup. Whisk everything together until well combined and the sugar is dissolved. Taste and adjust the balance of sour, sweet, and spicy flavors to your preference.
Step 7
In a larger bowl, place the prepared seaweed. Add the shredded imitation crab sticks, julienned radish, and green peppers. Pour the prepared mustard dressing over the ingredients. Gently toss everything together with your hands, being careful not to mash the ingredients, ensuring the dressing is evenly distributed.
Step 8
Finally, sprinkle some toasted sesame seeds over the salad for a nutty aroma and visual appeal. Your refreshing and delicious Cold Seaweed Salad with Crab Sticks is ready to be enjoyed! It’s best served chilled.
