Japanese Cucumber And Crab Salad
Japanese Cucumber and Crab Salad is a refreshing and light Japanese-inspired dish combining crisp cucumbers, sweet crab, and boiled eggs in a tangy soy-sesame dressing. Perfect as a side dish or appetizer, this salad is easy to prepare and full of flavor.
Japanese Cucumber And Crab Salad is a light, refreshing dish that combines the crispness of cucumbers, the delicate sweetness of crab, and the richness of boiled eggs. Tossed in a tangy and savory dressing made with soy sauce, vinegar, sesame oil, and a hint of sugar, this salad is bursting with umami flavors. Perfect as a side dish, appetizer, or light meal, it’s simple to prepare and packed with a delightful balance of textures and tastes. Whether served chilled on a hot summer day or as part of a Japanese-inspired menu, this salad is sure to impress!
Ingredients
- 1 cucumber
- 1/4 teaspoon salt
- 2 boiled eggs
- 100 grams crab cakes
- 1/2 tablespoon sugar
- 1/2 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
Nutritional Information
- Calories: 160
- Protein: 10g
- Fat: 8g
- Fiber: 1g
- Sodium: 700mg
- Sugar: 2g
- Carbohydrates: 5g
- Cholesterol: 180mg
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
Directions
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Finely chop the cucumber and place it in a bowl. Sprinkle with 1/4 teaspoon salt and set aside.
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In a separate bowl, combine sugar, sesame oil, soy sauce, and vinegar. Mix well.
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Add the salted cucumber, boiled eggs (sliced or chopped), and crab cakes to the dressing. Toss everything together until evenly coated.
