Japanese Cucumber Salad

recipe by Shelisa ~ Big2Beautiful

1 English cucumber, thinly sliced
1 Diakon (Japanese radish), thinly sliced
1/2 cup Rice vinegar
1/2 cup water
1 tablespoon sugar
1 teaspoon fresh ginger, grated
1 tablespoon + 1/4 teaspoon salt, divided
8 ounces Imitation Krab Meat, chopped
8 ounces cooked Shrimp, butterflied
2 teaspoons Black Sesame Seeds

Using a vegetable peeler, remove the outer skin from the Diakon (radish). Use a mandolin, food processor or sharp knife to slice the radish and cucumber into very thin slices. Place the vegetables in a bowl with 1 tablespoon salt and 3 cups water. Let soak in salt water for 10 minutes, then drain and squeeze gently to remove any excess water.
Combine vinegar, water, sugar, ginger and the remaining salt in a medium bowl, whisk to dissolve. Place the cucumbers and radish is a serving dish, top with the krab meat and shrimp, pour the dressing over the entire dish and sprinkle the black sesame seeds.