Foryoueats: Japanese Cucumber Salad

Name: Foryoueats: Japanese Cucumber Salad
Ingredients: 2 Japanese or Persian cucumbers (or use ⅔ English cucumber); Diamond Crystal kosher salt; 1 Tbsp dried wakame seaweed; 4 real or imitation crabmeat (skip for vegan/vegetarian; I used imitation crabmeat since I‘m allergic to crab); toasted white sesame seeds (optional); For the Dressing:; 3 Tbsp rice vinegar (unseasoned); 1 Tbsp sugar; ½ Tbsp soy sauce; ¼ tsp Diamond Crystal kosher salt; 2 Tbsp dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)

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This Japanese Cucumber Salad is a refreshing and light dish perfect for summer. With just a few simple ingredients like cucumbers, seaweed, and crabmeat (or a vegan alternative), the tangy rice...

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Ingredients

2 Japanese or Persian cucumbers (or use ⅔ English cucumber)
Diamond Crystal kosher salt
1 Tbsp dried wakame seaweed
4 real or imitation crabmeat (skip for vegan/vegetarian; I used imitation crabmeat since I‘m allergic to crab)
toasted white sesame seeds (optional)
For the Dressing:
3 Tbsp rice vinegar (unseasoned)
1 Tbsp sugar
½ Tbsp soy sauce
¼ tsp Diamond Crystal kosher salt
2 Tbsp dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)