I have a confession to make: I’ve never used kani before as it wasn’t available in Israel until recently. Well, I’m hooked. Simple and so versatile to use in a salad. No cooking necessary. Here I used a variety of veggies to give texture and crunch, and added a simple mayo-lemon juice dressing. Feel free to vary quantities of kani and vegetables to your liking. Thanks to G.A. for the idea.
Defrost kani slightly and slice into thin strips. Place on a platter.
Place each vegetable into its own section on the platter. Scatter fresh parsley over all, if desired.
Mix dressing ingredients together. Serve on the side.
Tips:
If you prefer a spicier dressing, add a bit of sriracha sauce to it.
Notes:
This can be served in a bowl as a tossed salad as well. If doing so, cut the kani into small chunks. Add the other vegetables and toss with dressing. Garnish with parsley.
Description:
Food and Prop Styling by Goldie Stern
Food Consultant Chaya Surie Goldberger
Photography by Felicia Perretti
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I love this concept! So easy and it looks impressive. I like adding shredded carrots and cucumbers to sushi salads and it works here too