Crab Salad with Cucumber and Radishes

An easy, light and refreshing salad.

Ingredients:

• 1 green onion, washed and ends trimmed (reserve some green portion for garnish)
• 10 medium-size red radishes, washed and ends trimmed
• 1 European-style cucumber, washed and ends trimmed (about 1 lb)
• 8 oz fresh crabmeat, picked over, or imitation crab
• Freshly ground white pepper
• 1 Tbsp white sesame seeds
  Dressing:
• 1/2 cup rice wine vinegar
• 4 tsp sugar
• 4 tsp peanut oil
• 2 tsp Japanese sesame oil

Directions:

By hand or using a food processor, very thinly slice the onions and radishes. Cut the cucumber crosswise, then lengthwise into quarters. Slice very thinly. Put vegetables into 2 layers of paper towels, roll and refrigerate for 15 minutes.

Meanwhile, toast the sesame seeds, stirring constantly until they are golden brown.

In a medium bowl, combine the vinegar, sugar and oils. Place the vegetables in a serving dish. Add enough dressing to toss and coat the vegetables thoroughly. Add the crabmeat and toss gently to mix well. Season with pepper to taste. Slice the green portion of the onion into thin strands. Garnish salad with onion and sprinkle with sesame seeds. Divide the salad among four chilled plates.

Makes 4 servings