Asian Crab and Cuke Salad10 Reviews
- Prep: 10 min
- Ready In: 10 min
“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.” - by C.H.
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 63 cal
- 0.3 g
- < 1%
- 10.5 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"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 brown..." See more rice vinegar. I think this made it taste very good. I also added a very small amount of garlic powder to the sauce."
"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 the sal..." See moread which also had salt on them. I added a little bit of ground ginger. I will make this regularly especially in the summer. I think it would be good as a dip with cream cheese and avocado (there goes the healthy part). I am looking for suggestions of how other people served this salad. Update: I have made this a couple times now and each time I reduce the soy sauce and vinegar. The crab and cuke at the bottom of the dish get very strong soy sauce/vinegar taste from soaking up the juices. It becomes too strong to eat if it has sat for 1 to 2 days or so. So watch out how much you use."
Asian Cucumber Salad
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