Korean Cucumber Salad
- Ready In:
- 17mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 1⁄2 cups fresh bean sprouts, washed
- 2 cups water
- 1 cucumber, peeled, seeded, sliced in half long ways, cut in 1/4 slices
- 1⁄2 lb imitation crabmeat, shredded
- 1⁄2 yellow onion, peeled, sliced thin
- salt
- pepper
- 3 garlic cloves, minced
- 1 cup vinegar
- 1 cup sugar
- 1 tablespoon toasted sesame seeds
directions
- Cook the washed bean sprouts in 2 C water for 7 minutes. Drain and cool.
- Mix bean sprouts with cucumber, crab, and onion. Thoroughly mix the salt, pepper, garlic, vinegar, and sugar and add it to the vegetables and crab.
- Refrigerate until ready to serve. Add the sesame seeds just prior to serving.
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RECIPE SUBMITTED BY
My passions: faith, family, food, and anything family history related. Almost nothing I like more than to chase headstones of my dearly departed ancestors. I've been working on a family cookbook for almost 2 years. (Need to figure out how I want to actually print it.) Enjoy learning about how what I grew up eating relates to my ancestors from Croatia and Alsace primarily. Enjoy following and forming new traditions within the walls of my home.
Some would say I lead a very boring and mundane life. I would say it's just what I ordered. I have the opportunity to be a stay-at-home mom - which is what I truly love. Feel it's the best calling anyone could ever have. I've truly been blessed!