Korean cucumber Crab Salad – Greek Yogurt Dressing
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.
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.
Ingredients you’ll need
Salad
Greek Yogurt Dressing
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.
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.
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.
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.
Cheese Dakgalbi – Famous Seoul Restaurant Style
- Korean Pork Ribs: the bright, tangy salad is a natural contrast to the deep, salty soy glaze on the ribs.
Korean Pork Ribs: Super Tender Sweet Soy Sauce Braised Ribs
FAQ: Korean Cucumber Salad
Korean Cucumber Crab Salad – Greek Yogurt Dressing
Equipment
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.
