Crisp cucumber salad with creamy mayo, crab, sesame seeds, and seaweed accents for a light, fresh bite.
# Components:
→ Vegetables
01 - 2 large cucumbers, thinly sliced
02 - 2 scallions, finely chopped (optional)
→ Protein
03 - 1 cup imitation crab sticks, shredded (or 150g extra-firm tofu, cubed for vegetarian option)
→ Dressing
04 - 1/3 cup mayonnaise (preferably Japanese Kewpie mayo)
05 - 1 tablespoon rice vinegar
06 - 1 teaspoon soy sauce
07 - 1 teaspoon toasted sesame oil
→ Toppings
08 - 2 tablespoons toasted sesame seeds
09 - 2 sheets roasted seaweed (nori), cut into thin strips
10 - 1 tablespoon pickled ginger, chopped (optional)
# Method:
01 - In a large bowl, place thinly sliced cucumbers and shredded imitation crab or tofu cubes.
02 - Whisk together mayonnaise, rice vinegar, soy sauce, and toasted sesame oil in a small bowl until smooth.
03 - Pour dressing over cucumber and crab mixture, tossing gently to ensure even coating.
04 - Incorporate finely chopped scallions and half of the toasted sesame seeds, mixing lightly to combine.
05 - Transfer the mixture to a serving platter or individual bowls.
06 - Top with nori strips, remaining sesame seeds, and pickled ginger if desired.
07 - Serve immediately to preserve crisp texture and freshness.