Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1 cup imitation crab meat, shredded
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
- 1/4 cup green onions, chopped
- 1 avocado, sliced
Instructions
- In a large bowl, combine the rice vinegar, sugar, soy sauce, and sesame oil. Stir until the sugar is dissolved.
- Add the sliced cucumbers and shredded crab meat to the bowl. Toss gently to coat the ingredients in the dressing.
- Let the salad sit for about 10 minutes to marinate and absorb the flavors.
- Before serving, add the chopped green onions and sesame seeds. Toss lightly again.
- Garnish with sliced avocado on top for added creaminess.
- Serve chilled or at room temperature.
Notes
- For a spicier kick, add some sriracha or red pepper flakes to the dressing.
- Feel free to substitute real crab for imitation crab if desired.
- This salad can be made a few hours in advance; just keep it refrigerated until serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4 grams
- Sodium: 400 mg
- Fat: 7 grams
- Saturated Fat: 1 gram
- Carbohydrates: 18 grams
- Fiber: 2 grams
- Protein: 5 grams
- Cholesterol: 10 mg