Japanese Cucumber Salad

• 1 whole Daikon (Japanese Radish), Thinly Sliced
• 1 whole English Cucumber, Thinly Sliced
• 1-1/4 Tablespoon Salt, Divided
• 3-1/2 cups Water, Divided
• 1/2 cups Rice Vinegar
• 1 Tablespoon Sugar
• 1 teaspoon Fresh Ginger, Grated
• 8 ounces, weight Imitation Krab Meat
• 8 ounces, weight Cooked Shrimp, Butterflied
• 2 teaspoons Black Sesame Seeds

1. 1. Using a vegetable peeler, remove the outer skin from the daikon (radish).
2. 2. Use a mandoline, food processor or sharp knife to slice the radish and cucumber into very thin slices.
3. 3. Place the vegetables in a bowl with 1 tablespoon salt and 3 cups water. Let soak in saltwater for 10 minutes then drain and squeeze gently to remove the excess water.
4. 4. Combine the vinegar, remaining 1/2 cup water, sugar, ginger and the remaining 1/4 tablespoon salt in a medium bowl, whisk well to dissolve.
5. 5. Place the cucumbers and radish is a serving dish, top with the krab meat and shrimp, pour the dressing over the entire dish and sprinkle with the black sesame seeds.

cucumber, salt, water, rice vinegar, sugar, fresh ginger, meat, shrimp, black sesame seeds

Taken from tastykitchen.com/recipes/salads/japanese-cucumber-salad/ (may not work)