JAPANESE VEGETABLE SALAD

Preparation Time: 00:20

Cooking Time: 00:00

Servings: 10-12

Ingredients:

3 medium cucumbers halved lengthwise, seeded and grated

3 medium carrots, peeled and grated

1 tbsp salt

1/3 cup crabstick

1 170g can Cream

1 tbsp vinegar

2 tbsp sugar

1/2 cup mayonnaise

1 tbsp. mustard

Procedure:

1. Soak cucumber and carrots in salted water for about 10 min. Wash vegetables with tap water and drain very well in a colander.

2. Combine all ingredients for dressing in a bowl. Toss with the vegetables and crabmeat just before serving. Garnish with nori strips if desired.

Nutritional Content: Calories: 116 Carbohydrates (g): 3.3 Protein (g): .5 Fats (g): 11.3

Good to Know: 

Crabmeat is a good source of easily digested protein, with low amount of saturated fat.

Good to Remember:

Paint your plate. The more colorful your plate is the more nutrients and antioxidants they contain.