Crab Salad
A refreshing salad that balances tropical sweetness with a savoury dressing.
A refreshing salad that pairs the sweetness of pineapple and corn with crunchy fresh vegetables and crab sticks, all brought together by a creamy dressing lifted with soy and vinegar. There is no cooking involved — everything is chopped, tossed, dressed and served cold. It makes a light choice, whether as a side or a quick meal on a warm day.
How to Prepare
Chop the lettuce, carrot, cucumber and pineapple into bite-size pieces.
Cut the crab sticks into pieces.
Combine the vegetables, pineapple, corn and crab in a bowl.
Whisk together all the dressing ingredients until smooth.
Pour the dressing over the salad and toss gently.
Serve fresh and chilled.
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Chill the salad for 20 minutes before serving to let the flavours meld.
Ingredient Swaps
The crab sticks can be swapped for cooked shrimp or grilled chicken pieces, if you prefer.
Pineapple gives the salad its sweetness; diced apple or mango offers the same lift in its place.
For a lighter dressing, raise the amount of yogurt and cut back the mayonnaise, keeping the soy and vinegar note.
Common Questions
When should I add the dressing to the salad?
It's best added just before serving and tossed gently, so the vegetables keep their crunch and don't wilt.
Can the salad be made ahead?
You can chop the ingredients and keep them chilled, then add the dressing at the moment of serving to keep everything fresh.
What do the soy sauce and sugar do in the dressing?
The soy adds a savoury depth, while the sugar balances it against the tang of the vinegar and lemon for a rounded dressing.
How do I keep the salad crisp and cold?
Keep the ingredients chilled and serve right after dressing, as the coolness is part of what makes this salad enjoyable.
Can it be made without crab?
Yes, swap the crab sticks for shrimp or chicken, or leave it as vegetables and fruit for a vegetarian option.
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