Updated: Feb 28
Japanese pickled cucumbers are 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 in more vegetables like leafy greens, okura and even tomatoes will go with this dressing!
<JAPANESE PICKLED CUCUMBERS>
＜Yield> 2 servings
<Prep time> 5 minutes
<Cook time> 0 minutes
4 crab sticks/imitation crab
1½ tablespoons dried wakame seaweed
1½ tablespoons rice vinegar
2 teaspoons sugar
1 teaspoon Soy sauce
1. Slice the cucumber thinly. Sprinkle 1/4 teaspoon of salt and massage it in. Afterwards, squeeze out the excess moisture. Rehydrate the wakame seaweed.
2. In a bowl, mix together the rice vinegar, sugar and soy sauce.
3. Into the bowl with the dressing, add in the cucumbers and wakame seaweed. Next add in the crab sticks. Toss everything together and keep in a fridge for 30 minutes if possible. Now it's ready to be enjoyed.
<Miwa's tips> ※Watch my video for more tips!
・To make it vegan, add tomatoes and okura instead of crab sticks.
<recommended side dish>
Store in an air-tight container in the fridge for up to 4 days.
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