Japanese cucumber and crab salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Unpeeled cucumbers; thinly sliced | |
| 1 | tablespoon | Salt |
| 1 | can | (6-oz) crab; or use fresh |
| ¼ | cup | Light soy sauce (not \"lite\") |
| ⅛ | cup | Rice wine vinegar |
| ½ | tablespoon | Sesame oil |
| 1 | pinch | Sugar |
Directions
DRESSING
These are from the "Frugal Gourmet on our Immigrant Ancestors".....an excellent cookbook btw.
Mix the cucumbers with the salt. Place in colander, and let drain for about 45 minutes. Rinse the cucumbers and drain well. Mix with the crab. Make a dressing of the light soy sauce, vinegar, oil and sugar. Toss with crab and drained cucumber, and serve.
Posted to recipelu-digest Volume 01 Number 220 by EABoz@... on Nov 8, 1997