Kani is the Japanese term for crab, that is used in sushi. This light vegetable salad creates the perfect appetizer or lunch on a breezy day. Try this kani salad recipe.
Ingredients
1/2 English cucumber sliced thin (using a mandolin on its thinnest setting)
3 ounces imitation crab finely chopped lengthwise
2 tablespoons shallot minced
2 1/2 tablespoons light mayonnaise
1 teaspoon apple cider vinegar
1 1/2 teaspoon soy sauce
1/4 teaspoon ground black pepper
instructions
Take cucumber slices in the palm of your hands and squeeze out as much water as you can – be
careful not to break the slices.
Put cucumber, imitation crab and shallot in a bowl and briefly toss. In a separate bowl, whisk mayonnaise, cider vinegar, soy sauce and black pepper, until smooth.
Add mayo dressing to the cucumber, crab and shallot mix and stir well, until all the ingredients
are evenly coated.
Serve or keep refrigerated for up to 3 days.
