This salad was just a quick side-dish to one of my recent Asian recipe posts. I got a new mandolin so I’m trying to find any excuse to use it. Anyway, this salad is such a simple, fresh dish. Fresh or imitation crab works–whatever you can find. Serve it with the Pork and Shrimp Meatballs, a post from last year. They would go great together!
CUCUMBER CRAB SALAD
1 large Japanese cucumber, ends removed
1/3 lb Dungeness crab or imitation crab
1/4 cup unseasoned rice wine vinegar
1-2 t Splenda
1 t low sodium soy sauce
1 green onion, chopped
Slice cucumber, using a mandolin, 1/8-inch thick. Put cucumber in a large flat dish. Mix the rice wine vinegar, Splenda and soy together and pour over cucumber. Cover with plastic wrap and refrigerate for 1/2 hour. Divide the cucumber and crab into 4 small bowls, pouring the dressing over the top and garnishing with green onion.