Ingredients and Weight:
- 1 English cucumber (1 lb), thinly sliced
- 1 cup imitation crab, shredded
- 1/2 cup edamame (frozen)
- 1/2 cup Japanese wakame seaweed
- 1/4 cup sushi rice vinegar
- 2 tablespoons rice wine vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 cup chopped fresh cilantro
Preparation Time:
15 minutes
Cooking Time:
0 minutes
Difficulty Level:
2
Preparation Method Steps:
- Place the cucumber slices in a large bowl and sprinkle with salt. Let stand for 10 minutes.
- Rinse the cucumber slices thoroughly and pat dry.
- In a small bowl, whisk together the sushi rice vinegar, rice wine vinegar, sugar, and salt until the sugar dissolves.
- Add the cucumber slices, imitation crab, edamame, and wakame seaweed to the vinegar mixture and stir to combine.
- Cover and refrigerate for at least 30 minutes before serving.
- Garnish with chopped fresh cilantro before serving.
Nutritional Information:
- Calories: 150
- Fat: 1 gram
- Cholesterol: 0 milligrams
- Sodium: 300 milligrams
- Carbohydrates: 25 grams
- Protein: 10 grams
Dish Characteristics:
- Refreshing and light
- Bright and colorful
- Tangy and slightly sweet
- Suitable for a variety of occasions
User Comments:
- "This was a delicious and healthy side dish. I loved the combination of flavors and textures."
- "I made this for a party and it was a huge hit. Everyone raved about how refreshing and delicious it was."
- "I'm not usually a fan of cucumber salad, but this one was amazing. The vinegar dressing was perfect."
Special Precautions and Tips:
- If you can't find imitation crab, you can substitute with cooked shrimp or lobster.
- If you don't have wakame seaweed, you can omit it or substitute with another type of seaweed.
- To make the salad ahead of time, prepare it up to step 5 and refrigerate for up to 24 hours. Do not add the cilantro until just before serving.
