Cold Crab Meat Salad with Soybean Broth Sauce
Main Dish·Other·1 serving (approx. 316g)
We used watermelon, crab meat, broccoli, and eggplant to enhance the texture. We reduced the use of sodium by using a savory bean broth sauce.
Calories
231kcal
Carbs
14.5g
Protein
16.3g
Fat
12g
Sodium
475.4mg
Ingredients
Main
Others
Crab Meat(50g), Watermelon(70g), Eggplant(30g), Red Cabbage(20g), Broccoli(20g), Tofu(100g), Milk(100㎖), Honey(5g), Salt(1g), Pepper Powder(2g), Olive Oil(5㎖)
Finding these ingredients in the US
- TofuAny supermarket tofu works — pick firm for stews and stir-fries, silken for soft soups.
Nutrition Facts
Per 100g of main ingredientsEggplant
- Rich in dietary fiber (2.7g) — can support digestion and help you feel full
- Rich in vitamin B2 (0.16mg) — supports energy metabolism and healthy skin
Broccoli
- Rich in vitamin C (29mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (3.1g) — can support digestion and help you feel full
Milk
- Rich in calcium (120mg) — a key building block of bones and teeth
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
Shred the crab meat finely, and julienne the watermelon, eggplant, red cabbage, and broccoli into 5cm lengths.
Blanch the prepared broccoli in 5 cups of boiling water for 1 minute, soak in cold water, and drain in a sieve.
Heat olive oil (5ml) in a medium-heated pan and stir-fry the eggplant for 2 minutes.
Blend the soybean broth sauce ingredients to make soybean broth sauce.
Layer watermelon → eggplant → broccoli → red cabbage → crab meat in a bowl in order.
Pour in soybean broth sauce to finish.