BEST KANI SALAD | CRABSTICK SALAD | SALAD | HUNGRY MOM COOKING

►INGREDIENTS:
1 1/2 cup carrot, julienned
1 1/2 cup cucumber, julienned and seeds removed
4-5 thawed crabsticks, shredded
Half ripe mango, cut into strips
2 cups lettuce
DRESSING:
1/2 cup regular mayonnaise
1 tbsp lemon juice
1 tbsp sesame oil
Salt and Pepper to taste

►PROCEDURE:
1. Prepare the dressing by mixing the ingredients. You can use Kewpie Japanese Mayo instead of regular mayo.
2. Shred the carrot into long strips using a mandoline. If you don't have a mandoline, you can use your knife and do julienne cut.
3. Remove the cucumber seeds, then slice into thin strips
4. Shred thawed crabsticks or kani.
5. Cut the mango into strips
6. In a bowl, place the carrots, cucumber and kani.
7. Pour about half of the salad dressing, mix well.
8. Tear up the lettuce and place in your salad bowl or plate.
9. Place the kani mixture and top with ripe mangoes. Serve with the remaining dressing
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► MUSIC USED:
Tea Time by GoSoundtrack http://www.gosoundtrack.com
Creative Commons — Attribution 4.0 International — CC BY 4.0
Free Download / Stream: http://bit.ly/tea-time-gosoundtrack
Music promoted by Audio Library https://youtu.be/KyxEZeOXe9w
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kani salad | salad recipe | japanese salad| healthy salad

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