Japanese Cucumber Salad

Ingredients

• 1 whole Daikon (Japanese Radish), Thinly Sliced
• 1 whole English Cucumber, Thinly Sliced
• 1-¼ Tablespoon Salt, Divided
• 3-½ cups Water, Divided
• ½ cups Rice Vinegar
• 1 Tablespoon Sugar
• 1 teaspoon Fresh Ginger, Grated
• 8 ounces, weight Imitation Krab Meat
• 8 ounces, weight Cooked Shrimp, Butterflied
• 2 teaspoons Black Sesame Seeds

Preparation Instructions

1. Using a vegetable peeler, remove the outer skin from the daikon (radish).

2. Use a mandoline, food processor or sharp knife to slice the radish and cucumber into very thin slices.

3. Place the vegetables in a bowl with 1 tablespoon salt and 3 cups water. Let soak in saltwater for 10 minutes then drain and squeeze gently to remove the excess water.

4. Combine the vinegar, remaining 1/2 cup water, sugar, ginger and the remaining 1/4 tablespoon salt in a medium bowl, whisk well to dissolve.

5. Place the cucumbers and radish is a serving dish, top with the krab meat and shrimp, pour the dressing over the entire dish and sprinkle with the black sesame seeds.