Name: Kani Salad
Total time: 15 min
Yield: 2 servings
Ingredients: 7 oz imitation crab meat, shredded lengthwise; 2 Persian cucumber, julienned; 1 cup mango, thinly sliced; 3 to 4 tbsp Kewpie mayonnaise; 2 1/2 tsp soy sauce; 1 tsp rice wine vinegar; 1 tsp sriracha sauce; 1/2 avocado, thinly sliced; 1 tsp sesame seeds, toasted; 2 tsp panko breadcrumbs

Estimate, per serving

Cal: 398
Protein: 9g
Carbs: 38g
Fat: 24g
Sodium: 993mg
Fiber: 6g

Ingredients

imitation crab meatshredded lengthwise: 42 oz42 oz
Persian cucumberjulienned: 12
mangothinly sliced: 6 cup
Kewpie mayonnaise: 21 to 4 tbsp18 to 4 tbsp
soy sauce: 15 tsp15 tsp
rice wine vinegar: 6 tsp
sriracha sauce: 6 tsp
avocadothinly sliced: 3
sesame seedstoasted: 6 tsp
panko breadcrumbs: 12 tsp12 tsp

Method

01Slice cucumber in half lengthwise, then julienne into thin strips.
02Pull crab sticks into thin shreds lengthwise with your hands.
03Slice mango thinly and add to a bowl with cucumber and crab.
04Whisk mayonnaise, soy sauce, rice wine vinegar, and sriracha in a small bowl.
05Pour dressing over salad and stir until evenly coated.
06Divide into 2 bowls and top each with avocado slices.
07Garnish with sesame seeds and panko breadcrumbs.