Crab, Cucumber And Wakame Salad Recipe

Name: Crab, Cucumber And Wakame Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp rice vinegar; 1 tbsp dashi; 2 tsp Japanese soy sauce; 1 tsp mirin; 1/2 tsp fresh ginger juice; None None Crab, Cucumber and Wakame Salad; 2 None mini cucumbers, halved lengthwise, seeds removed, thinly sliced; 2 tsp salt; 2 tbsp dried seaweed (wakame); 7 oz cooked fresh crab meat

Servings: persons

1 tbsp rice vinegar
1 tbsp dashi
2 tsp Japanese soy sauce
1 tsp mirin
1/2 tsp fresh ginger juice
None None Crab, Cucumber and Wakame Salad
2 None mini cucumbers, halved lengthwise, seeds removed, thinly sliced
2 tsp salt
2 tbsp dried seaweed (wakame)
7 oz cooked fresh crab meat

1
Bring vinegar, dashi, soy sauce and mirin to a boil in a small saucepan. Let cool for 5 mins then stir in ginger juice. Chill for 15 mins.
2
Place cucumber slices in a colander and toss with salt. Let stand for 10 mins. Rinse under cold water then drain, gently squeezing out excess moisture. Chill.
3
Meanwhile, place seaweed in a small bowl, cover with cold water and let stand for 5 mins. Drain.
4
Arrange cucumber, seaweed and crab meat on a serving plate. Pour dressing over top and toss to combine.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tbsp rice vinegar, 1 tbsp dashi, 2 tsp Japanese soy sauce, 1 tsp mirin, and more.

Yes, Crab, Cucumber And Wakame Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crab, Cucumber And Wakame Salad

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