Making this Japanese salad is so fast and easy. Kani means “crab” in Japanese, usually used in sushi. Serve this with your fried dish or as an appetizer. This is a must-try salad recipe.
Ingredients
8 lettuce leaves, washed
1 medium size cucumber
4 pieces frozen kani “crab sticks”
3 tablespoons diced mango
1 tablespoon tobiko “flying fish roe”
3 tablespoons Japanese mayonnaise (kewpie brand)
Dried seaweeds wrapper, cut into strips (optional)
Procedure
* Peel off the skin of the cucumber. Cut in lengthwise and remove the seeds. Slice into thin strips. Or you can also use a shredder. Set aside.
* Shred crab sticks into strips. Set aside.
* In a serving plate,arrange lettuce, layer with shredded cucumber, crab sticks, mango, tobiko and top it with Japanese mayonnaise. Garnish with seaweeds strips, if desired.
