Crab and Cucumber Salad with Sweet Vinegar Dressing (Amazu)
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.
- Prep time
- 5 min
- Cook time
- 11 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Put all the Amazu ingredients in a jar or a bowl and mix well until the sugar dissolves.
- 2
Sprinkle salt over the sliced cucumber, mix and leave for 10 minutes to let it wilt.
- 3
Squeeze the water out of the cucumbers and put it in a mixing bowl.
- 4
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).
- 5
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).
- 6
Mix the ingredients in the bowl so that the ingredients are evenly scattered (note 4).
- 7
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.