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Japanese Cucumber Salad

Name: Japanese Cucumber Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 2 Japanese or Persian cucumbers (or use ⅔ English cucumber); Diamond Crystal kosher salt; 1 Tbsp dried wakame seaweed; 4 real or imitation crabmeat (skip for vegan/vegetarian; I used imitation crabmeat since I‘m allergic to crab); toasted white sesame seeds (optional); For the Dressing:; 3 Tbsp rice vinegar (unseasoned); 1 Tbsp sugar; ½ Tbsp soy sauce; ¼ tsp Diamond Crystal kosher salt; 2 Tbsp dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)

Prep 10m

Cook 5m

Total 15m

This Japanese Cucumber Salad is a refreshing and light dish perfect for summer. With just a few simple ingredients like cucumbers, seaweed, and crabmeat (or a vegan alternative), the tangy rice vinegar and soy sauce dressing brings out the fresh flavors. Optional toasted sesame seeds add a nutty finish.

Cucumber

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Ingredients

Steps

Nutrition Facts

Ingredients

(Servings: 4)

2 Japanese or Persian cucumbers (or use ⅔ English cucumber)

Diamond Crystal kosher salt

1 Tbsp dried wakame seaweed

4 real or imitation crabmeat (skip for vegan/vegetarian; I used imitation crabmeat since I‘m allergic to crab)

toasted white sesame seeds (optional)

3 Tbsp rice vinegar (unseasoned)

¼ tsp Diamond Crystal kosher salt

2 Tbsp dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)

Nutrition Facts

Calories

104kcal

5%
Fat

2g

0%
Saturated Fat

0g

0%
Carbohydrates

13g

0%
Fiber

0g

0%
Sugar

7g

0%
Protein

6g

0%
Cholesterol

17mg

0%
Sodium

1,027mg

51%

Percent Daily Values are based on a 2,000 calorie diet.

Japanese Cucumber Salad

Ingredients

For The Dressing

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts