If you’re looking for a salad that is quick and easy to make, then this Kani Salad recipe is your best choice. All you need is to julienne the carrots and cucumbers, separate the crabsticks into strips, prepare the sauce, then voila–the salad is complete!
You could even add various kinds of vegetables or other ingredients to make this salad even more delicious. Just julienne them all before mixing them in so all the ingredients are of a similar size, making it a delectable treat.
Kani Salad
Ingredients
Set A:
- 1 head lettuce
- 100 g. crabstick
- ½ cup cucumber
- ½ cup carrots, julienned
- ½ cup corn
- ½ cup ripe mango
- 1 Tbsp. nori strips
Set B:
- 1 cup Japanese mayonnaise
- 1 tsp. sugar
- 1 Tbsp. sesame oil
- 2 tsps. sriracha
- 1 tsp. rice wine vinegar
- ½ tsp. salt
Instructions
- Slice the carrots thinly, then julienne them. Chop the cucumbers, scrape off the seeds, and julienne them. Separate the crabsticks into thin strips. Add them all to a bowl.
- In another bowl, add the mayonnaise, soy sauce, rice wine vinegar, sugar, and sesame oil. Mix it all together. You could also add sriracha if you want a bit of kick.
- Grab a plate. Remove the end of the romaine lettuce and chop it into huge chunks. Arrange it on the plate.
- Pour the sauce into the bowl with the carrots, cucumbers, and crabsticks. Add the whole corn kernels. Mix well, then place it on top of the bed of romaine lettuce.
- Dice the mangoes. Place it on top of the kani salad.
- Garnish with sesame seeds, mayonnaise, and nori strips.
Whether you enjoy this Kani Salad as a side dish or a part of a grand meal, it will still be a healthy treat that you and your family can savor. You could eat it immediately or store in the refrigerator for a few days, but when you store it, make sure you eat it before the week ends. Wouldn’t want the Kani Salad to go bad because it was forgotten at the back of the refrigerator.
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