Kani Salad

Ingredients

imitation crab meatshredded lengthwise

Vegetarianking oyster mushrooms torn into shredssear briefly for texture

7 oz7 oz

Persian cucumberjulienned

2

mangothinly sliced

1 cup

Kewpie mayonnaise

Egg-freevegan mayonnaise

3 to 4 tbsp3 to 4 tbsp

soy sauce

2 1/2 tsp

rice wine vinegar

1 tsp

sriracha sauce

1 tsp

avocadothinly sliced

1/2

sesame seedstoasted

1 tsp

panko breadcrumbs

2 tsp

Method

1. 01Slice cucumber in half lengthwise, then julienne into thin strips.
2. 02Pull crab sticks into thin shreds lengthwise with your hands.
3. 03Slice mango thinly and add to a bowl with cucumber and crab.
4. 04Whisk mayonnaise, soy sauce, rice wine vinegar, and sriracha in a small bowl.
5. 05Pour dressing over salad and stir until evenly coated.
6. 06Divide into 2 bowls and top each with avocado slices.
7. 07Garnish with sesame seeds and panko breadcrumbs.