Refreshing Crab Stick Cold Salad (Krae-mi Naengchae)
Easy Crab Stick Cold Salad with Leftover Fruits
Enjoy a refreshing cold salad made with leftover apples and pears from holiday feasts, combined with flavorful crab sticks. This dish is simple to make and offers a delightful tangy and slightly sweet taste. It’s a perfect way to use up fruits and add a bright note to any meal.
Main Ingredients- 1 package imitation crab sticks (Krae-mi)
- 1/4 apple
- 1/4 pear
- 1/2 cucumber
- 1/4 onion
Refreshing Dressing- 1/2 Tbsp minced garlic
- 1/3 Tbsp salt
- 1 1/2 Tbsp sugar
- 3 Tbsp vinegar
- 1/2 Tbsp mustard (adjust to taste)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1/2 Tbsp minced garlic
- 1/3 Tbsp salt
- 1 1/2 Tbsp sugar
- 3 Tbsp vinegar
- 1/2 Tbsp mustard (adjust to taste)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare all the ingredients for the cold salad. Unwrap the imitation crab sticks. For the apple and pear, remove the core and peel them. Wash the cucumber and onion thoroughly.
Step 2
Gently shred the imitation crab sticks lengthwise to maintain their texture. Slice the apple and pear into julienne strips, not too thin. Julienne the cucumber similarly. Thinly slice the onion, and for extra crispness, soak it in cold water for a few minutes before draining well.
Step 3
In a small bowl, combine all the dressing ingredients: minced garlic, salt, sugar, vinegar, mustard, sesame oil, and toasted sesame seeds. Stir well until the sugar is completely dissolved. Taste and adjust the sweetness or tanginess according to your preference.
Step 4
In a large bowl, combine the shredded crab sticks, julienned apple, pear, cucumber, and onion. Pour the prepared dressing over the ingredients. Gently toss everything together to coat without mashing the fruits and vegetables. Mixing lightly ensures all components are evenly dressed. Your refreshing and crisp Krae-mi Naengchae is ready! It can be served immediately or chilled in the refrigerator for an even more invigorating taste.
