Clean Eating Sunomono Salad

KateL's Note:

Entered for safe-keeping. From Clean Eating, May/June 2009. A Japanese salad.

• Total Time: 2 hrs 7 mins
• Prep Time: 2 hrs
• Cook Time: 7 mins

Ingredients:

Servings: 4

• 1 cup quinoa
• 2 English seedless cucumbers , unpeeled
• 2 tablespoons low sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 teaspoon sesame oil
• 8 ounces crabmeat (fresh, frozen, or canned)
• ½ tablespoon lemon juice
• 1 tablespoon fresh cilantro , chopped

Directions:

1. Cook quinoa according to package directions. Set aside to cool slightly.
2. Finely slice cucumbers into 1/8-inch or thinner pieces and place in medium mixing bowl.
3. In a small bowl, combine soy sauce, vinegar and oil. Pour over cucumber slices and toss together.
4. Divide quinoa among 4 salad plates and place cucumber slices on top.
5. In a small mixing bowl, combine crab meat with lemon juice. Divide evenly on top of cucumber slices.
6. Refrigerate for 2-3 hours for best flavor. Can be kept in the refrigerator for up to 4 days.
7. Garnish with cilantro immediately before serving.

Reviews

[JustJanS]

This is a beautiful, fresh tasting salad that went really well with the Minced Garlic Chicken Served in Lettuce Leaves we had for dinner tonight. Because we were having chicken I left off the crab and served it as a vegetarian side. We expect to do some crabbing later in the week, so I think I will make this again using fresh crab as I think it would be amazing.