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Description
Refreshing cucumber salad with crab, seasoned with Asian flavors.
Ingredients
Scale
- 2 cucumbers, thinly sliced
- 8 ounces imitation crab meat, shredded
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon ginger, grated
- 1/4 teaspoon red pepper flakes
- 1 tablespoon sesame seeds
Instructions
- In a large bowl, combine the sliced cucumbers and shredded crab meat.
- In a separate small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, grated ginger, and red pepper flakes.
- Pour the dressing over the cucumber and crab mixture. Toss gently to combine.
- Sprinkle sesame seeds over the salad.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- Adjust the amount of red pepper flakes to your preference.
- For a spicier salad, add a pinch of cayenne pepper.
- Serve chilled as a side dish or light lunch.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg