Kani Salad

kani salad


Cooking Instructions

  1. Thinly slice the cucumbers and carrot, and julienne (cut into matchsticks).
  2. Alternatively, use the shredder commonly used for making buko salad.
  3. To serve, you can toss the cucumbers, carrot, lettuce and mangoes with the Japanese mayonnaise, drizzle with a little sasame seed oil and top with tobiko.
  4. If you want a prettier presentation, line each salad bowl with torn lettuce, scatter some carrot, cucumber and kani on top, drizzle the mayonnaise in a spiral, sprinkle with sesame seed oil and top with tobiko.