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Parve
Easy
30 Minutes
Diets 
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.
5–6 pieces kani sticks
8 ounces (225 grams) frozen edamame (soybeans), defrosted and shelled
1 cup canned corn
2 scallions, chopped
avocado, sliced
toasted nori sheets, cut into pieces
crispy fried onions (I used French’s)
2 stalks celery, chopped
handful fresh parsley, chopped, for garnish (optional)
Gefen Sesame Seeds, for garnish (optional)
1/2 cup Gefen Mayonnaise (or low fat)
2 tablespoons freshly squeezed lemon juice or Heaven & Earth Lemon Juice, or to taste
salt, to taste
pepper, to taste
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.
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