Spicy Sriracha Crab and Cucumber Salad
This Japanese-inspired salad is my absolute favorite sushi restaurant appetizer. Make it at home with the recipe for this quick and easy recipe!
Servings 1 servings
Calories 446kcal
Ingredients
- 1 large cucumber
- rice vinegar to taste
- 4 oz quality jumbo lump crab meat (the pre-cooked kind)
- 1 TBSP homemade or store-bought mayo
- 2 tsp Sriracha plus extra to taste
- 1/2-1 avocado sliced
- a pinch of salt
TASTY TOPPINGS:
- 1-2 tsp toasted sesame and/or chia seeds
- 1 TBSP panko breadcrumbs (optional - skip for paleo/GF)
Instructions
- First peel the skin from your cucumber.
- Next, use a spiralizer or a vegetable peeler to turn that super refreshing veggie into even more refreshing noodles.
- Drizzle the noodles very lightly with rice vinegar. You can skip this step if you're not a fan of vinegar or acidity; I've had the dish both ways and find it delightful regardless.
- Next, use a fork or your fingers to shred the crab.
- Combine with mayo and sriracha and set atop the noodles.
- Top with sliced avocado. I added extra after the photo was snapped; helloooo healthy fats. Sprinkle avocado with a teeny pinch of salt to season.
- Garnish with sesame/chia seeds and optional panko and dig in!
Notes
If paleo or gluten-free simply skip the optional panko topping.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition
Calories: 446kcal | Carbohydrates: 24g | Protein: 27g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 53mg | Sodium: 1376mg | Potassium: 1127mg | Fiber: 11g | Sugar: 6g | Vitamin A: 363IU | Vitamin C: 35mg | Calcium: 150mg | Iron: 3mg
