Crab, Cucumber And Wakame Salad

• 1 tbsp rice vinegar
• 1 tbsp dashi
• 2 tsp Japanese soy sauce
• 1 tsp mirin
• 1/2 tsp fresh ginger juice
• None None Crab, Cucumber and Wakame Salad
• 2 None mini cucumbers, halved lengthwise, seeds removed, thinly sliced
• 2 tsp salt
• 2 tbsp dried seaweed (wakame)
• 7 oz cooked fresh crab meat

1. Bring vinegar, dashi, soy sauce and mirin to a boil in a small saucepan. Let cool for 5 mins then stir in ginger juice. Chill for 15 mins.
2. Place cucumber slices in a colander and toss with salt. Let stand for 10 mins. Rinse under cold water then drain, gently squeezing out excess moisture. Chill.
3. Meanwhile, place seaweed in a small bowl, cover with cold water and let stand for 5 mins. Drain.
4. Arrange cucumber, seaweed and crab meat on a serving plate. Pour dressing over top and toss to combine.

rice vinegar, dashi, soy sauce, mirin, ginger juice, cucumber, cucumbers, salt, crab meat

Taken from recipes-plus.com/api/v2.0/recipes/36515 (may not work)