Ingredients
200g cooked crab meat or surimi
2 cucumbers, thinly sliced
100 g wakame seaweed
AMAZU:-- (Sweet Vinegar Dressing)
½ cup SIDS RASPBERRY VINEGAR
1 tsp light soy sauce
Directions
Put SIDS RASPBERRY VINEGAR and soy sauce in a jar or a bowl and mix well.
Sprinkle salt over the sliced cucumber, mix and leave for 10 minutes to let it wilt.
Squeeze the water out of the cucumbers and put in a mixing bowl.
Break very large crab meat into smaller chunks, some into flakes. Reserve a few large chunks of the crab meat with red skin on them for decoration and put the rest into the bowl with cucumber.
If the wakame comes in long strands, cut them into bite-size pieces. Squeeze the water out and put them into the bowl.
Mix the ingredients in the bowl so that the ingredients are evenly scattered.
Transfer the mixture to serving bowls, place a couple of reserved large chunks of crab meat in each bowl, and serve with amazu in a little jar. Alternatively, pour the amazu over the salad and serve.
