Japanese pickled cucumber is something I always make as a side dish over the summer .
The dressing is extremely refreshing and versatile!
If you are vegan, please leave the crab stick out and add more vegetables like leafy greens, okura, even tomato will go with this dressing!
<JAPANESE PICKLED CUCUMBER>
＜Yield> 2 servings
<Prep time> 5 mins
<Cook time> 0 min
4 crab sticks
1 ½ tbsp dried wakame seaweed
1 ½ tbsp of rice vinegar without MSG
2 tsp of sugar
1 tsp of soy sauce
1: Slice cucumber thinly. Sprinkle some 1/4 tsp of salt and massage, then squeeze excess moisture. Re hydrate the wakame seaweed.
2; Mix rice vinegar, sugar and soy sauce.
3; Mix 2 and 1 then add crab sticks. Toss everything together and keep in a fridge for 30mins if it’s possible. Ready to be enjoyed.
<Miwa's tips> ※Watch video for more tips!
・To make it vegan, add tomato, okura instead of crab sticks.
<recommended side dish>
Store it in a air-tight container in the fridge for 4 days.