Pickled Cucumber, Crabstick & Seaweed Salad!
2 Japanese (or whatever) cucumbers
1 package imitation crabsticks
1-2 sheets of dried seaweed
rice wine vinegar
Peel your two cucumbers.
Slice both very thinly, into a medium-sized bowl. Massage the slices gently with a couple pinches worth of salt, then leave them for at least fifteen minutes to relax (literally, watch them for signs of wilting).
When cucumber slices are soft and pliable, transfer them to a colander and run under cold water to rinse. Set aside.
Open the package of imitation crabmeat. How much to include really depends on personal preference- but if you have no idea, I’d recommend starting off with four short sticks.
Using the thumb and forefinger of both hands, gently peel each crabstick apart, as is seen below. Crabsticks need almost no force to divide into separate strands- it’s very like a softer string cheese.
Add the cucumber slices and shredded faux-crab to a large mixing bowl. Set aside.
Open your seaweed sheets- size doesn’t matter- and separate as needed or desired. Put resulting seaweed pieces into shallow (if possible) bowl.
Boil water and pour it slowly over the seaweed, so barely submerged if at all. Wait just a few seconds until the stiff seaweed has collapsed all kelp-like, then remove with a slotted spoon.
Add the wet seaweed to bowl with cucumber and crabstick.
In a small bowl, mix a few slurps of rice wine vinegar (to taste) with a sprinkle-to-spoonful of sugar.
Add the soy sauce. Beautifully!
Gently heat a small saucepan. Pour in the vinegar and sugar mix. Wait several minutes, stirring occasionally, until sugar completely dissolved. Then remove the pan from heat, and pour its contents into main dish mixing bowl. With two forks or two spoons, carefully toss the mix to ensure all ingredients all well-coated in vinegar.
Pack pickled salad gently but firmly in an airtight container. Refrigerate at least half an hour before serving- the more hours and even a few days it sits, the better. Any questions?