Crab & Vegetable Kimchee Salad

20 min
2 servings


4 oz
daikon (sliced)
4 oz
carrot (sliced)
cucumber (sliced)
green onions (sliced)
round onion (small, sliced)
1/2 cup
kimchee base
1 Tbsp
red wine vinegar
1 Tbsp
soy sauce
1 cup
lump crab meat or imitation crab
head butter lettuce
Prep Time:
20 min
Cooking Time:
0 minutes
Total Time:
20 min


Wash, peel and thinly slice the daikon, carrot and cucumber into strips. Peel and slice the round onion and cut the green onion on the bias. 

In a medium bowl, add the kimchee base, vinegar and soy sauce; stir to combine the dressing. Add the crab, daikon, carrot, cucumber, onion and green onion to the dressing and toss gently, being careful not to break the crab.

Serve in lettuce cups or alongside barbecued chicken or steak for a light summer meal.Enjoy with a cold beer.

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