Kani salad

Delight in the fresh flavors of Kani salad, a fusion of crab meat, crunchy vegetables, and zesty dressing that will tantalize your taste buds.

Ingredients:

• 230g imitation crab sticks
• 2 medium carrots, julienned
• 2 Persian cucumbers, sliced on an extreme bias then cut into long matchsticks
• 1 ripe but firm mango, cut into long matchsticks
• Kosher salt
• 1/3 cup Japanese mayonnaise, such as Kewpie
• 2 tablespoons rice vinegar
• 1 tablespoon sriracha
• Black sesame seeds, for sprinkling

Instructions:

1. Roughly tear apart the crab sticks by pressing them down on a flat surface and pulling a fork along the stick to make long strips. Rotate the stick a quarter way and pull the fork again; repeat this process for all sides. Use your hands to separate any remaining strips. Place the shredded crab in a large bowl.
2. Combine the shredded carrots, cucumbers, mango, and 1 teaspoon of salt in the large bowl; mix well.
3. Mix the mayonnaise, rice vinegar, and sriracha in a small bowl. Add the mixture to the large bowl and mix thoroughly to coat all ingredients. Taste and season with more salt if necessary. Chill until you are ready to serve.
4. When serving, heap the kani salad onto a platter or in a dish and sprinkle with black sesame seeds.

Summary:

• Calories: 1033 kcal
• Fat: 62 g
• Protein: 22 g
• Carbs: 103 g
• Potassium: 1445 mg
• Magnesium: 170 mg