|
 |
Kani Salad |
|
|
| Ingredients: |
8 ounces imitation crab sticks, chopped
2 medium carrots, chopped
1 English cucumber, chopped
1 ripe but firm mango, chopped
Kosher salt
1/3 cup mayonnaise
2 tablespoons rice vinegar
1 tablespoon honey
1 teaspoon sriracha
|
|
| Procedures: |
Shred each crab stick by placing on a work surface and raking a fork along the length of the stick to create long strands. Turn the stick a quarter turn and rake again; repeat on each remaining side. Use your fingers to pull apart any remaining strands. Transfer to a large bowl.
Add the carrots, cucumbers, mango and 1 teaspoon salt to the large bowl; toss well.
Stir together the mayonnaise, rice vinegar and sriracha in a small bowl. Add to the large bowl and toss well to coat. Taste and add more salt, if needed. Refrigerate until ready to serve.
To serve, mound the kani salad onto a serving platter or in a bowl and sprinkle with black sesame seeds.
| |
| Notes: |
2025-06-16: the first attempt was quite good. The “matchstick” processing is cumbersome
and unnecessary. Next time, we’ll chop the “crab” and use the food processor for a rough
chop of the rest, and reduce the sriracha from a tablespoon to a teaspoon.
2025-06-13: Added to our cookbook.
| |
|
07/08/2025
|
|
|
