AI-generated imageCheonsachae Salad: Korean Kelp Noodles and Crab Sticks (6)
A chilled Korean restaurant-style side dish of crunchy ready-to-eat kelp noodles, crab sticks and vegetables in mayonnaise-mustard dressing.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
Confirm the noodles are labeled ready-to-eat. Rinse in cold water, drain 10 minutes and cut shorter with scissors.
- 02
Squeeze noodles gently and rest for 10 minutes with 1 Tbsp vinegar, 1 Tbsp sugar and 1/4 tsp salt.
- 03
Julienne cucumber and carrot, shred crab sticks, and mix mayonnaise, mustard and the remaining 1 Tbsp sugar.
- 04
Combine all ingredients and serve chilled. Refrigerate leftovers within 2 hours at 4°C or below and consume within 2 days.
Before you cook
Crab sticks may contain fish, shellfish, wheat or soy, and mayonnaise may contain egg. Check labels; use only ready-to-eat noodles. Chill within 2 hours and consume within 2 days.
Allergens: egg from mayonnaise / 달걀 / 卵, fish/crustaceans from crab sticks / 생선·갑각류 가능 / 魚・甲殻類, possible wheat and soy / 밀·대두 가능 / 小麦・大豆, mustard / 겨자 / マスタード
Image & source credits
AI-generated image.
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