Kani Salad

Name: Kani Salad
Prep time: 35 min
Cook time: 3 min
Total time: 38 min
Yield: 4 serving(s)
Ingredients: 1/2 cup (125 ml) mayonnaise; 1 tbsp (15 ml) lemon juice; 1 tsp chopped pickled ginger; 1/4 tsp Espelette pepper; 1/4 tsp finely grated orange zest; 3 oz (85 g) rice vermicelli; 3 carrots, julienned; 2 Lebanese cucumbers, julienned; 1/2 iceberg lettuce, sliced; 1/2 lb (225 g) crab meat, imitation crab, or lobster meat, shredded; 1/4 sheet nori, sliced (optional)

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Preparation 35 min
Cooking 3 min
Servings 4

This colourful Japanese-inspired kani salad comes together in a flash and is perfect when you want something delicious without the fuss. Somewhere between an easy imitation crab salad recipe and a light rice vermicelli bowl, it combines the sweetness of crab (or surimi), crisp fresh vegetables and delicate rice noodles, all tossed in a lemony mayo with subtle Asian flair. Ideal for a quick lunch, a summer supper or impressing guests without spending hours in the kitchen.

Featured in the book Vegetables First

Nut-free
Gluten-free
Dairy-free

Kani Salad

Categories

Ingredients

Lemon Mayonnaise

Salad

Preparation

Lemon Mayonnaise

Salad

Personal Note