Korean Crab Salad

Instructions

1. 1

   In a medium bowl, whisk together rice vinegar, soy sauce, ginger, garlic, salt, and black pepper.

2. 2

   Add the grated carrot, red bell pepper, cucumber, and scallions to the bowl and toss to combine.

3. 3

   Stir in the Korean chili flakes and sesame oil until well combined.

4. 4

   Gently fold in the fresh crab meat until coated with the dressing.

5. 5

   Taste and adjust the seasoning as needed.

6. 6

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

   Tip: Can be prepared ahead of time.

7. 7

   Serve chilled and enjoy!