Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Japanese Cucumber and Crab Salad
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- #63384
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
4 unpeeled cucumbers, thinly sliced
1 tablespoon salt
1 can (6 ounce size) crab, or use fresh
Dressing
1/4 cup light soy sauce
1/8 cup rice wine vinegar
1/2 tablespoon sesame oil
1 pinch sugar
directions
Mix the cucumbers with the salt. Place in a colander, and let drain for about 45 minutes. Rinse the cucumbers and drain well. Mix with the crab.
Make a dressing of the light soy sauce, rice wine vinegar, sesame oil, and sugar. Toss with the crab and drained cucumber, and serve.
added by
kai_hurada
nutrition data
108 calories, 3 grams fat, 10 grams carbohydrates, 12 grams protein per serving. This recipe is low in fat.
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reviews & comments
July 22, 2013
Very light and refreshing salad. I used fresh crab and english cucumber.