Kani Salad
6 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- ΒΌ cup mayonnaise
- 1 teaspoon sriracha or hot sauce
- 1 teaspoon lemon juice
- Β½ teaspoon granulated sugar
- Β½ teaspoon salt
- ΒΌ teaspoon ground black pepper
- 5 oz (250g) imitation crab/sticks (shredded into thin strips)
- 1 carrot (julienned 3" long - about 1 cup)
- 1 cucumber (julienned 3" long - about 1 and Β½ cups)
- 1 ripe mango (julienned 3" long)
- 2 tablespoons panko
- 1 teaspoon sesame seeds (optional)
Method
- In a bowl or a jug, whisk all of the dressing ingredients until it's well combined and creamy.
- To a bowl, add the shredded crab sticks (I shred them using my hands, and the string separate very easily), julienned cucumber, carrot, and mango.
- Add the dressing to the crab and vegetables, and give it a good toss.
- Serve in a shallow bowl or serving plate, top with panko and sesame seeds if using, and drizzle with extra dressing.