Kani Salad
Make kani salad with kani (imitation crab meat), cucumber, carrot, fresh ripe mangoes, lettuce, Japanese mayonnaise and a little sesame seed oil. It's outstanding!But you know what the curious part is? Authentic traditional Japanese kani salad is a far simpler dish. All-in kani salads, like mine, are more fusion than anything else.
Ingredients
- 100 to 150 grams kani imitation crab sticks
- 1 medium carrot peeled
- 2 medium cucumbers or 1 large; peeled or unpeeled and seeds scooped out
- 1 bunch lettuce varieties that can retain their shape like iceberg and romaine are recommended
- 1 drizzle sesame seed oil
- ΒΌ cup Japanese mayonnaise
Instructions
- Remove the plastic film wrapper of the kani and discard.
- Press each kani from tip to tip between your fingers. Pull apart to shred.
- Thinly slice carrot, and julienne (cut into matchsticks).
- Do the same with the cucumber
- Cut the mango; discard the stone.
- Slash diagonally, the slashes about a quarter inch apart, all the way but without cutting through the skin.
- Using a spoon, scoop out shallowly to come up with thin strips.
- Rinse the lettuce and dry in a salad spinner. Cut the leaves horizontally into half-inch slices.
- Place the shredded kani, julienned carrot and cucumber, sliced mango and lettuce in a mixing bowl.
- Drizzle in the sesame seed oil.
- Toss to distribute the ingredients evenly. Use your hands to toss to avoid bruising the ingredients.
- Add the Japanese mayo. Toss the kani salad once more to moisten everything evenly.
Notes
Updated from a recipe originally published in 05/09/2012
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