Asian Crab and Cuke Salad

Asian Crab and Cuke Salad

11
C.H. 0

"This salad reminds me of the squid and seaweed salad served in japanese restaurants. It's a quick and easy lunch or light dinner. It would also be delicious with shrimp instead of crab."
Saved
Save
I Made it Rate it Share Print

Ingredients

10 m servings 63 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 63 kcal
  • 3%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 795 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Ready In

  1. Place cucumber slices in a bowl and season with salt and pepper. Toss in imitation crabmeat. Whisk vinegar and soy sauce together in a separate bowl. Pour over the cucumber and crab mixture and toss to coat.

Reviews

11
  1. 12 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I'm eating this right now, and it's quite good. I did make a few changes however. I didn't add any salt, because the soy sauce made it salty enough. I didn't have white wine vinegar, but used...

Most helpful critical review

Didn't particularly care for this recipe. I think it would have been better with just rice wine vinegar instead of the white wine vinegar and soy sauce combination.

I'm eating this right now, and it's quite good. I did make a few changes however. I didn't add any salt, because the soy sauce made it salty enough. I didn't have white wine vinegar, but used...

This was very good, easy and healthy. It was a bit salty but I think it was because I doubled the vinegar and soy sauce to account for the extra crab meat I had. Also I dipped Wheat Thins into t...

This is actually pretty good. I think I will add some garlic powder and green onion next time, but a good place to start. Not the "prettiest" dish, since the soy makes the crab and cukes brown, ...

So simple, tastey and low calorie. This could be a Hungry Girl recipe!

This is a nice alternative to the mayo-based crab salad and it is very easy to make. I added an avocado and toasted sesame seeds to the mix, served them in lettuce leaves as wraps and some peop...

i used seasoned rice vinegar and avocados in mine and it turned out very yummy. quick and health recipe!! will definitely make it again

Light, delicious, and healthy. I left out the soy sauce completely. Good with shrimp but better with crab.

Didn't particularly care for this recipe. I think it would have been better with just rice wine vinegar instead of the white wine vinegar and soy sauce combination.

Made this up and wasn't really impressed. Not really sure on what I would change to make it better but I just wouldn't give this one a try unless you like the very simple flavors.