Kani Salad
Salad Ingredients:
8 oz imitation crab meat
1 English cucumber (seeds scraped out)
½ mango
1 carrot
Dressing Ingredients:
4 Tbsp Kewpie Japanese mayo (regular mayo works just fine too)
2 tsp soy sauce
1 tsp rice vinegar
1-2 tsp sriracha depending on how spicy you like
Garnishes:
½ avocado
Sesame seeds (a little sprinkle for texture and flavor)
Panko bread crumbs (same little sprinkle situation)
Instructions:
- Slice the cuke in half lengthwise and scrape out the seeds
- Julienne cuke, carrot, and mango into roughly 3 inch pieces
- You can slice the crab, but I prefer to have a slightly more rough texture with it, so I just peel it as you would string cheese. Again, trying to keep them roughly 3 inches in length
- Mix your dressing ingredients together in one bowl and toss your salad ingredients together in another.
- Add the dressing to the salad bowl and mix thoroughly until it is all evenly coated.
- Depending on the portion size, whether it’s for a side dish or as a main, put it into individual bowls and top them with your desired amount of avocado.
- Similarly, add your desired amount of sesame seeds and panko crumb for a little extra crunch.