Spicy Kani Salad

 




Spicy Kani Salad

Ingredients

For the dressing:

▢¼ cup mayonnaise

▢1 teaspoon sriracha or hot sauce

▢1 teaspoon lemon juice

▢½ teaspoon granulated sugar

▢½ teaspoon salt

▢¼ teaspoon ground black pepper

▢5 oz (250g) imitation crab/sticks shredded into thin strips

For the Salad:

▢1 carrot julienned 3" long – about 1 cup

▢1 cucumber julienned 3" long – about 1 and ½ cups

▢1 ripe mango julienned 3" long

▢2 tablespoons panko

▢1 teaspoon sesame seeds optional

Instructions

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.

Comments

Post a Comment

Popular posts from this blog

Caldo de Pollo

Image
  Caldo de Pollo Ingredients 5 pounds chicken leg quarters 2 gallons water 2 tablespoons minced garlic 2 tablespoons salt 1 tablespoon garlic powder 1 cube chicken bouillon 4 large carrots, peeled and cut into large chunks 4 large potatoes, peeled and cut into large chunks 4 zucchini, cut into large chunks 1 chayote, cut into large chunks 1 large white onion, cut into large chunks ½ bunch fresh cilantro, chopped Directions Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder. Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup. Simmer for 5 minutes and serve.  
Read more

Vegetarian Lentil and Pumpkin Stew

Image
  Vegetarian Lentil and Pumpkin Stew INGREDIENTS Onion 1 large, peeled and finely chopped Garlic 2 cloves, peeled and finely chopped Olive oil 2 tbsp Lentils 250 g, green Vegetable stock 1 l Bay 2 leaves Pumpkin 600 g, Hokkaido Carrots 300 g, peeled and sliced Oranges 2 Scallion 3, trimmed, washed and cut into thin rings Salt Cayenne pepper Preparation Heat the oil in a pan and briefly sweat the onion and garlic. Then add the lentils, vegetable stock and bay leaves, bring to the boil and cook over a low heat with a lid on the pan for about 25 minutes. Meanwhile wash and halve the pumpkin, remove the seeds and cut the flesh into 2-3 cm dice without peeling it. Peel the oranges with a sharp knife, removing all the white pith and membrane, and cut out the segments, avoiding the membrane. Work over a bowl to catch the juice. Add the diced pumpkin and carrot slices to the lentils 5-8 minutes before the end of cooking time. Continue cooking with the
Read more

Capirotada

Image
  Capirotada Ingredients 3 cups water 2 ¼ cups packed light brown sugar, divided 2 cinnamon sticks 2 loaves bolillo bread, sliced ½-inch thick, toasted (about 24 ounces) ½ cup butter, softened 3 cups shredded Oaxaca cheese (about 12 ounces) 2 cups peanuts 1 cup raisins ¼ teaspoon ground cinnamon, or to taste ¼ teaspoon ground nutmeg, or to taste ⅛ teaspoon ground cloves, or to taste Directions Gather Ingredients and preheat the oven to 350 degrees F (175 degrees C). Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon. Spread a thin layer of butter onto one side of each toasted bread slice, and sprinkle with cinnamon, nutmeg, and cloves. Shingle bread, butter-side up, to make two rows in a 9x13-inch baking dish. Sprinkle chees
Read more