Kani wasabi salad

This was delish! At first, I dreaded the thought of having to squeeze out the cucumber liquid. But, it was actually not hard to do and not time consuming at all. My friends that ate it, loved it and took some home with them.

Ingredients:

1/2 iceberg lettuce

4 sticks kani (boiled crab meat)

wakame (softened seaweed)

1 small carrots (julienned)

1 medium cucumber (julienned)

tuna flakes

ebiko (shrimp roe)

sesame seeds

Dressing:

1 tsp soy sauce

1 tsp wasabi (Japanese horseradish) paste

3 tbsp rice wine vinegar

1 tbsp sugar

1/2 tsp sesame oil

Preparation:

Mix soy sauce and vinegar in a bowl. Add sugar and stir until sugar is dissolved. Add sesame oil and wasabi paste and wisk well. Cool the dressing in the fridge until ready to serve. Adjust the amount of wasabi and sugar, depending on your preference.
This recipe's amount seasons four small salads. Enjoy!