Japanese Cucumber And Crab Salad
|Cucumbers||4 , sliced thin, unpeeled|
|Canned crab||6 Ounce (1 Can)|
|Light soy sauce||1⁄4 Cup (4 tbs) (Dressing)|
|Rice wine vinegar||1⁄8 Cup (2 tbs) (Dressing)|
|Sesame oil||1⁄2 Tablespoon (Dressing)|
|Sugar||1 Pinch (Dressing)|
Mix the cucumbers with salt.
Place in a colander, and the salt and water will drain off.
Drain for about 45 minutes.
Mix with the crab.
Make a dressing of the light soy sauce, rice wine vinegar, sesame oil, and sugar.
Toss with the crab/cucumber mixture