Clean Eating Sunomono Salad |
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Prep Time: 120 Minutes Cook Time: 7 Minutes |
Ready In: 127 Minutes Servings: 4 |
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Entered for safe-keeping. From Clean Eating, May/June 2009. A Japanese salad. Ingredients:
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) |
1/2 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.
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