Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
Japanese Cucumber and Crab Salad
- add review
- #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.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
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.
see more crab salad recipes
see more japanese recipes
reviews & comments
July 22, 2013
Very light and refreshing salad. I used fresh crab and english cucumber.