Asian Crab and Cuke Salad

Asian Crab and Cuke Salad

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"This salad reminds me of the squid and seaweed salad served in japanese restaurants. It's a quick and easy lunch or light dinner. It would also be delicious with shrimp instead of crab."

Ingredients

10 m {{adjustedServings}} servings 63 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 63 kcal
  • 3%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 795 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Place cucumber slices in a bowl and season with salt and pepper. Toss in imitation crabmeat. Whisk vinegar and soy sauce together in a separate bowl. Pour over the cucumber and crab mixture and toss to coat.
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Reviews

11
  1. 12 Ratings

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I'm eating this right now, and it's quite good. I did make a few changes however. I didn't add any salt, because the soy sauce made it salty enough. I didn't have white wine vinegar, but used...

This was very good, easy and healthy. It was a bit salty but I think it was because I doubled the vinegar and soy sauce to account for the extra crab meat I had. Also I dipped Wheat Thins into t...

This is actually pretty good. I think I will add some garlic powder and green onion next time, but a good place to start. Not the "prettiest" dish, since the soy makes the crab and cukes brown, ...