Description
A refreshing cucumber crab salad combining crisp cucumbers, succulent crab, and vibrant veggies, perfect for summer picnics or light dinners.
Ingredients
- 2 Cucumbers
- 1 cup Crab meat (fresh or canned)
- 1/4 Red onion (thinly sliced)
- 1 cup Cherry tomatoes (halved)
- 1 tbsp Rice vinegar
- 1 tbsp Lime juice
- 2 tbsp Fresh parsley or dill (chopped)
- 2 tbsp Olive oil
- Salt (for taste)
- Pepper (for taste)
Instructions
- Wash the cucumbers under running water to ensure they are clean.
- If desired, peel off the cucumber skin.
- Slice the cucumbers into thin, even slices.
- If using real crab meat, extract it from the shell and chop it into small pieces. For imitation crab, break it into bite-sized chunks.
- In a large bowl, combine cucumber slices and crab meat.
- Add red onion slices and halved cherry tomatoes to the bowl.
- Pour in rice vinegar and lime juice, and add chopped fresh herbs.
- Drizzle with olive oil, and sprinkle salt and pepper to taste.
- Gently toss the ingredients together for even coating.
- Serve immediately or refrigerate for a chilled version.
Notes
For the best flavor, let the salad sit for 10-15 minutes before serving. Store leftovers in an airtight container for up to two days.
