One-Pot Dishes

Crab & Watermelon Salad with Tofu Milk Sauce

Name: Crab & Watermelon Salad with Tofu Milk Sauce
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 50 g Crab meat; 70 g Watermelon; 30 g Eggplant; 20 g Red cabbage; 20 g Broccoli; 5 ml Olive oil; 100 g Tofu; 100 ml Milk; 5 g Honey; 1 g Salt; 2 g Ground black pepper

콩국물소스를 곁들인 게살 냉채

A layered salad of watermelon, sautéed eggplant, broccoli, red cabbage and shredded crab, finished with a creamy blended tofu and milk sauce. The mix of textures and the nutty tofu sauce reduce the need for sodium.

📝 Step-by-Step Instructions

Shred the crab meat finely, and julienne the watermelon, eggplant, red cabbage and broccoli into 5 cm strips.

Crab & Watermelon Salad with Tofu Milk Sauce — step 1

Blanch the broccoli in 5 cups of boiling water for 1 minute, soak in cold water and drain.

Crab & Watermelon Salad with Tofu Milk Sauce — step 2

Heat the olive oil in a pan over medium heat and sauté the eggplant for 2 minutes.

Crab & Watermelon Salad with Tofu Milk Sauce — step 3

Blend the sauce ingredients.

Crab & Watermelon Salad with Tofu Milk Sauce — step 4

Layer the watermelon, eggplant, broccoli, red cabbage and crab on a plate.

Crab & Watermelon Salad with Tofu Milk Sauce — step 5

Pour over the tofu milk sauce.

Crab & Watermelon Salad with Tofu Milk Sauce — step 6

📊 Nutrition Facts (per serving)

231.6Calories (kcal)

14.5 gCarbs

16.3 gProtein

12 gFat

475.4 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.