Japanese Crab & Radish Salad
|Cucumber||1⁄2 Pound (European Style)|
|Green onion||1 (Including Top, White And Green Part Separated)|
|Cooked crabmeat||1 Pound|
|Seasoned rice vinegar||1⁄2 Cup (8 tbs)|
|Toasted black sesame seed||1 Teaspoon|
Cut cucumber in half crosswise; then cut each half lengthwise into quarters.
To prepare in a food processor, pack onion white part only and as many radishes as will fit into feed tube and slice; repeat to slice remaining radishes.
Pack cucumber into feed tube and slice.
Remove slicer and spread crabmeat over cucumber.
Invert salad onto a large platter, spreading out slightly.
To prepare by hand, slice onion white part only, radishes, and cucumber as thinly as possible.
Spread crabmeat on platter and arrange vegetables in layers on top.
Pour vinegar over salad.
Slice green portion of onion into long, thin strands and scatter over salad; sprinkle with sesame seeds, if desired.