Easy. Refreshing. Elegant. And stunningly delicious.
This delightful crab and cucumber salad is simple and elegant and just stunningly delicious. I have made this salad three times this week alone – it’s that good. And, Okay, my garden is overflowing with cucumbers right now. So, yeah. Cucumbers on the menu every night. It is a very flexible salad – I have used the paper thin cucumbers as a base and then put different things on top – nectarine slices, feta cheese and green onions are two different combos I have tried. All yummy.
There are three ingredients plus a dressing so delicious I may have eaten half a bowl of it with a spoon. Not confirmed, just sayin’.
The key to the salad is the dressing – it is sweet, sour, tangy and smokey – full of umami and a perfect ying-yang dressing. The Japanese name for this salad is Sunomono – which literally means “Vinegared Thing.” I made a whole bottle of the dressing just to keep in the door of my fridge.
Also, the cucumbers have to be sliced paper thin so that they are soft and pliable. Use chilled cucumbers and crab (or shrimp!) and toss with the dressing at the last minute. Amazing. And Addicting.