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Ogo Cucumber and Crab Salad

Featured in the Honolulu Star-Bulletin on February 17, 2010.

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Ingredients:

Ogo Cucumber and Crab Salad

  • 1/2 pound fresh ogo
  • 2 medium Japanese cucumbers
  • 1/2 pound crabmeat, shredded
  • 1/2 teaspoon ground red pepper
  • 3 tablespoons rice vinegar
  • 3 tablespoons shoyu
  • 1 tablespoon sugar
  • 2 teaspoons toasted and ground sesame seeds
  • 1/4 teaspoon salt

Directions:

  1. Wash and blanch (dip briefly in boiling water) the ogo; cut into 2-inch lengths.
  2. Pare and cut cucumbers in halves lengthwise, thinly slice crosswise.
  3. In a large bowl, combine ogo, cucumbers, and crab; set aside.
  4. Combine remaining ingredients for dressing.
  5. Pour dressing over ogo mixture and mix well.

Makes 4 to 6 servings.

Approximate Nutrient Analysis per serving (based on 4 servings):
120 calories, 2 g fat, 0 g saturated fat, 35 mg cholesterol, 1600 mg sodium, 13 g carbohydrate, 2 g fiber, 6 g sugar, 14 g protein

Approximate Nutrient Analysis per serving (based on 6 servings):
80 calories, 1 g fat, 0 g saturated fat, 20 mg cholesterol, 1000 mg sodium, 9 g carbohydrate, 1 g fiber, 4 g sugar, 9 g protein

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