Crab, cucumber and wakame salad | Women's Weekly Food

Ingredients

• 2 lebanese cucumbers (260g)
• 2 teaspoon salt
• 2 tablespoon dried seaweed (wakame)
• 1 cup (200g) cooked fresh crab meat
• 1 tablespoon rice vinegar
• 1 tablespoon secondary dashi (see recipe page 117)
• 2 teaspoon japanese soy sauce
• 1 teaspoon mirin
• 1/2 teaspoon fresh ginger juice