Name: Korean Cucumber Crab Salad - Greek Yogurt Dressing
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Ingredients: 0.5 cucumber; 3 crab sticks (surimi); 2 tbsp Greek yogurt; 1 tsp whole grain mustard; 0.5 tsp lemon juice; 1 pinch salt; 7 turns black pepper; 1 tbsp honey (optional)

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Cucumber crab salad (오이 크래미 샐러드) is a light Korean cucumber salad made with thinly sliced cucumber and shredded crab sticks, tossed in a creamy greek yogurt dressing with whole grain mustard and fresh lemon juice. Total time: 7 minutes. Serves 1.

Unlike mayo-based versions, this one uses Greek yogurt as the dressing base, keeping it creamy, healthy, and 160 kcal per serving. It’s the quick banchan I make on repeat when I need something fresh.

healthy Korean cucumber salad with surimi — zero cooking required. This healthy crab stick salad is as good as it gets.

What Is Cucumber Crab Salad?

This cucumber crab salad is a simple Korean side dish (banchan) built around two ingredients: fresh cucumber and crab sticks, known in Korea as Kraemi (surimi). The combination is clean-tasting, lightly sweet, and very easy to eat.

What makes this version stand out is the dressing. Most recipes reach for mayo or a vinegar-sugar mix, but this recipe uses plain Greek yogurt as the base, layered with whole grain mustard, fresh lemon juice, and optional honey. The result is a creamy, refreshing greek yogurt dressing that feels lighter and fresher than mayo, but just as satisfying. The shredded crab sticks add protein and a soft, delicate contrast that makes this version more substantial as a side dish.

close up of shredded crab sticks coated in greek yogurt dressing — That glossy coating on the cucumber slices is the healthy greek yogurt dressing.

Ingredients you’ll need

Salad

0.5 Cucumber
3 Crab Sticks (surimi)

Greek Yogurt Dressing

2 tbsp Plain Greek Yogurt
1 tsp Whole Grain Mustard
0.5 tsp Fresh Lemon Juice
1 pinch Salt
7 turns Black Pepper
1 tbsp Honey (optional, add if you prefer a sweet dressing)

ingredients for cucumber crab salad laid flat on white surface — ingredients for the greek yogurt dressing for Korean cucumber crab salad

organic greek yogurt for weight loss dessert — Organic Greek yogurt

organic honey for healthy dessert — Organic Greek yogurt

Ingredient Notes

Cucumber: All cucumbers work.
Crab sticks: Any crab sticks work here.
Greek yogurt: Plain, unsweetened only. Full-fat gives a richer result; 0% keeps the calorie count down.
Whole grain mustard: The small mustard seeds add both tang and texture. If you only have Dijon, you can use it.

Lifting cucumber crab salad from ceramic serving bowl — Korean cucumber crab salad could be served as banchan

How to Make Cucumber Crab Salad

Step 1. Slice the cucumber

Slice the cucumber thinly about 3mm thick.

Step 2. Shred the crab sticks

Pull the crab sticks apart into thin strands using your fingers or a fork, working along the grain. Shredding (rather than slicing) gives you soft, delicate strands that blend naturally with the cucumber and hold the dressing better.

Step 3. Make the Greek Yogurt dressing

In a large bowl, combine the cucumber slices, crab sticks, Greek yogurt, whole grain mustard, lemon juice, salt, and pepper. If using honey, add it now. Stir everything together until evenly coated.

sliced cucumber and shredded crab sticks before tossing in dressing — Hands pulling imitation crab sticks into thin strands

Step 4. serve

Serve immediately. Cucumbers release moisture quickly once dressed, so the longer it sits, the more watery the dressing becomes.

Tips and Common Mistakes

Shred, don’t chop. Chopped crab sticks feel too dense in this salad. Shredded strands give the dressing more surface area to coat evenly.

Taste before adding honey. Sweetness preference varies a lot.

Serve right away. This healthy cucumber crab stick salad is best eaten within 15–20 minutes of mixing. The cucumber softens quickly once dressed, so don’t let it sit.

Substitutions and Variations

No Greek yogurt? Turkish yogurt or mayo works too but makes the salad heavier and changes the flavor.
No whole grain mustard? Dijon mustard is the best alternative.
No lemon? A splash of apple cider vinegar works well or skip it.
Add more texture. Toss in thinly sliced red onion and halved cherry tomatoes.

How to Store and Serve

Serve immediately: cucumbers release moisture once dressed, which waters down the dressing quickly.
If making ahead, keep the components separate. Store the sliced cucumber and shredded crab sticks together in one airtight container, and the dressing in a separate small jar. Combine just before serving.
Leftovers keep in an airtight container in the refrigerator for up to 1 day. Before serving, drain the excess liquid the cucumbers have released, then add a fresh spoonful of dressing and toss again.

overhead view of korean cucumber salad in ceramic plate — A healthy light summer salad: Korean cucumber salad with crab sticks

What to Serve With

This is a versatile side that pairs well with just about any Korean meal. Some combinations that work especially well:

Korean BBQ: the cool, crisp cucumber salad cuts through the richness of grilled meat, keeping every bite feeling fresh.
Cheese Dakgalbi: the refreshing dressing tones down the spice and balances the heat beautifully.

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Korean Pork Ribs: the bright, tangy salad is a natural contrast to the deep, salty soy glaze on the ribs.

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FAQ: Korean Cucumber Salad

Yes, especially this version. Swapping mayo for a greek yogurt dressing keeps the calorie count low while adding protein and probiotics.

It’s best on the day it’s made. The cucumbers will soften and release water as they sit.

Yes. Honey is fully optional in this recipe. Without it, the dressing is more savory and tangy, with the lemon and mustard doing all the work.

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By Blonde Kimchi

Korean Cucumber Crab Salad – Greek Yogurt Dressing

A light, crisp Korean cucumber crab salad tossed in a tangy greek yogurt dressing with whole grain mustard, lemon, and a drizzle of honey. The shredded crab sticks add some protein. Ready in 7 minutes, zero cooking, and 160 kcal.

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Course: Side Dish

Cuisine: Korean

Keyword: diet, healthy, No-Cook, Non-Spicy, Seafood, summer, Under 10 Minutes

Mood: Refreshing

Difficulty: Easy

Prep Time:2

Cook Time:5

Total Time:7

Servings: 1 serving

Calories: 163kcal

Equipment

1 Mixing bowl

1 Chef's Knife

1 Cutting board

Ingredients

0.5 cucumber
3 crab sticks surimi
2 tbsp Greek yogurt
1 tsp whole grain mustard
0.5 tsp lemon juice
1 pinch salt
7 turns black pepper
1 tbsp honey optional

Instructions

Slice the cucumber: Thinly slice 0.5 cucumber.
0.5 cucumber
Shred the crab sticks: Tear 3 crab sticks (surimi) into thin strips.
3 crab sticks
Combine & dress: In a large bowl, add the cucumber and crab sticks. Add 2 tbsp Greek yogurt, 1 tsp whole grain mustard, 1 pinch salt, 0.5 tsp lemon juice and 7 turns black pepper. If you prefer a touch of sweetness, add 1 tbsp honey (optional) as well.
2 tbsp Greek yogurt, 1 tsp whole grain mustard, 0.5 tsp lemon juice, 1 pinch salt, 1 tbsp honey
Toss and serve: Mix everything together until the dressing evenly coats the salad. Serve immediately.