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 NESTLE Cream1 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.