Monday, August 3, 2009
Soyabi Crab & Cucumber Salad
2 medium cucumbers, or 3 small cucumbers (or 1 long, seedless English cucumber)
1 Tbs soy sauce
1 Tbs Dave's Gourmet Soyabi Sauce (shake well before using)
1 Tbs rice wine vinegar
1 Tbs sugar (or Splenda brand sugar substitute)
1 Tbs sesame oil
Pinch of white pepper
1/2 lb fresh crabmeat (or surimi crab substitute, flaked)
Peel the cucumbers, cut lengthwise, and use a spoon to scrape out the seeds (this last step is not necessary if using a seedless English cucumber). Coarsely shred the cucumbers and set aside. In a large glass or ceramic bowl, combine all the remaining ingredients except the crab and whisk to mix thoroughly. Add the crab and shredded cucumbers, toss to coat thoroughly, cover and chill for at least half an hour before serving.
PS: If you are seriously crazy about wasabi, you can substitute another tablespoon of Dave's Soyabi Sauce for the ordinary soy sauce.