Japanese Cucumber Crab Salad Recipe Recipe Cards

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CRAB AND CUCUMBER SALAD WITH SWEET VINEGAR DRESSING (AMAZU)



Crab and Cucumber Salad with Sweet Vinegar Dressing (Amazu) image

Crab and Cucumber Salad is a simple salad, and the crab meat makes this salad a little bit luxurious. It is a refreshing light salad and the sweet vinegar dressing goes so well with the crab meat.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Provided by Yumiko

Categories     Salad     Side

Time 15m

Number Of Ingredients 7

100g / 3.5oz cooked crab meat ((note 1))
1 cucumber thinly sliced
50g / 1.8oz wakame seaweed ((rehydrated from about 5g / 0.2oz dried wakame, note 2))
½ tsp salt
3 tbsp rice wine vinegar
2 tbsp sugar
½ tsp light soy sauce

Steps:

  • Put all the Amazu ingredients in a jar or a bowl and mix well until the sugar dissolves.
  • Sprinkle salt over the sliced cucumber, mix and leave for 10 minutes to let it wilt.
  • Squeeze the water out of the cucumbers and put it in a mixing bowl.
  • Break very large crab meat into smaller chunks, some into flakes (note 3). Reserve a few large chunks of the crab meat with red skin on them for decoration and put the rest into the bowl with cucumber (note 4).
  • If the wakame comes in long strands, cut them into bite-size pieces. Squeeze the water out and put them into the bowl (note 4).
  • Mix the ingredients in the bowl so that the ingredients are evenly scattered (note 4).
  • Transfer the mixture to serving bowls, place a couple of reserved large chunks of crab meat in each bowl, and serve with amazu in a little jar. Alternatively, pour the amazu over the salad and serve.

SUNOMONO (JAPANESE CUCUMBER AND SEAFOOD SALAD)



Sunomono (Japanese Cucumber and Seafood Salad) image

Cucumbers and seafood, lightly pickled in rice vinegar, make up this cool and tasty salad that makes a perfect side dish or appetizer. Rice vinegar is an Asian-style vinegar that is milder than distilled or balsamic. Serve with steamed white rice and a cup of fresh green tea.

Provided by xerxes2695

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 1h20m

Yield 4

Number Of Ingredients 6

1 large English cucumber, peeled and thinly sliced
1 teaspoon salt
1 (8 ounce) package imitation crab sticks, halved
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame seeds, or to taste

Steps:

  • Lay cucumber slices onto a large plate and sprinkle with salt on both sides. Set aside until water is drawn from the cucumber, about 15 minutes. Brush salt from cucumbers and press with paper towel to remove excess moisture.
  • Combine cucumber slices, crab sticks, rice vinegar, and soy sauce in a glass dish bowl; toss to coat. Cover bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours).
  • Divide cucumber salad onto 4 plates; sprinkle each portion with sesame seeds.

Nutrition Facts : Calories 68.1 calories, Carbohydrate 10.6 g, Cholesterol 11.2 mg, Fat 0.7 g, Fiber 0.9 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 1279.3 mg, Sugar 3.6 g

JAPANESE CUCUMBER SALAD



Japanese Cucumber Salad image

This Japanese cucumber salad is quick, crisp, cool, and refreshing, with a tangy-sweet flavor. You'll love this amazingly simple veggie side dish. It is even good the next day!

Provided by Kelly Joy

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 2h10m

Yield 4

Number Of Ingredients 5

2 medium cucumbers
6 tablespoons rice wine vinegar
6 tablespoons white sugar
2 tablespoons soy sauce
½ teaspoon sesame seeds, or more to taste

Steps:

  • Peel cucumbers. Halve lengthwise and remove seeds. Slice into 1/4-inch thick half moons.
  • Mix vinegar, sugar, and soy sauce together in a bowl until sugar is completely dissolved. Add cucumbers and stir until coated. Cover and refrigerate for at least 2 hours before serving. Sprinkle with sesame seeds and serve cold.

Nutrition Facts : Calories 91 calories, Carbohydrate 22 g, Fat 0.4 g, Fiber 0.8 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 453 mg, Sugar 18.9 g

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