Refreshing Seaweed and Crab Stick Cold Salad
How to Make Seaweed Crab Stick Cold Salad: A Delicious Recipe Using Dried Seaweed and Crab Sticks
I made this refreshing seaweed cold salad with crab sticks and seaweed I had at home, and it was quite appetizing with its tangy flavor. It’s a delightful dish that stimulates your appetite.
Salad Ingredients- Dried seaweed 20g (thin strand seaweed like Gijang seaweed recommended)
- Crab sticks (imitation crab meat) 150g
- A small amount of carrot (thinly julienned)
- 1/4 onion (thinly julienned)
Cooking Instructions
Step 1
There are various types of seaweed, but for this recipe, it’s best to use thin-strand seaweed like Gijang seaweed or general dried seaweed. Unlike thicker seaweeds such as those used for postpartum recovery, thinner ones offer a softer texture.
Step 2
Soak the dried seaweed in cold water until fully rehydrated. The soaking time varies depending on the type and thickness of the seaweed, but about 10-20 minutes is usually sufficient.
Step 3
The seaweed will soften quickly. While you can use it as is, today we’ll lightly blanch it to remove any fishy smell and improve the texture.
Step 4
Bring a pot of water to a boil, add a pinch of salt, and then blanch the rehydrated seaweed for just 30 seconds to 1 minute. Be careful not to overcook it, as it can become mushy.
Step 5
For those who dislike the fishy taste of seaweed, here’s a tip: add a little vinegar to the blanching water. It helps to reduce the seaweed’s characteristic smell.
Step 6
Immediately after blanching, drain the seaweed and rinse it thoroughly under cold running water to cool it down. Rinsing with cold water helps maintain its pleasant, slightly firm texture.
Step 7
Squeeze out excess water from the seaweed and cut it into bite-sized pieces. Cutting it into lengths of about 2-3 cm is usually suitable.
Step 8
Julienne the carrot thinly. Slice the onion thinly as well. Separate the crab sticks into strands.
Step 9
To easily separate the crab sticks, gently press the sides of the packaging. The crab meat will come apart into strands smoothly.
Step 10
In a bowl, combine all the dressing ingredients: vinegar, plum extract, salt, minced garlic, and wasabi paste. Mix them well. You can use mustard, but wasabi adds a nice pungent kick that enhances the cold salad. Adjust the amount of wasabi according to your preference.
Step 11
Add the prepared seaweed and separated crab sticks to the bowl with the dressing. Gently mix and toss with your hands to ensure the sauce coats everything evenly.
Step 12
Add the julienned carrots and onions, and gently toss again, being careful not to mash the ingredients. Alternatively, you can combine all the ingredients and the dressing in one bowl and mix them all at once.
Step 13
Arrange the finished seaweed and crab stick cold salad attractively on a serving plate. For an extra touch of freshness and visual appeal, you can garnish with sliced cucumber or sprouts if you have them on hand.
