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Tropical Kani Salad with Sriracha Lime Dressing PDF Print E-mail

KosherEye.com

kanisaladsrirachalimedressing1

by Esther Deutsch, CHIC Made Simple

The slightly spicy dressing in this salad is nicely balanced with the cool cucumbers and sweet mango. If you prefer the salad even spicier, you can add more sriracha sauce. The salad can be served in one two ways. To prepare it as a slaw, shred the imitation crab sticks (kani) by hand and julienne the mango and cucumber in a food processor. Serve each portion with an avocado wedge as a garnish. Or serve this salad in avocado halves; cut an avocado in half, remove the pit, and fill each hollowed avocado half with the kani salad.

Ingredients:

3 tablespoons mayonnaise
1/2 tablespoon sriracha sauce
1 teaspoon lime juice
1 clove garlic, minced
1/2 teaspoon kosher salt
Fresh black pepper

Salad:
7 kani (kosher imitation crab sticks), finely diced
1 medium English cucumber, finely diced*
1 mango, finely diced

Directions:

To prepare the dressing: In a small jar or bowl, combine the mayonnaise, sriracha sauce, lime juice, garlic, salt, and black pepper.

In a large bowl, combine the kani, cucumber, and mango and toss with the dressing. Serve immediately.

Notes:

Yield: serves 6

*English cucumbers, commonly referred to as "hothouse cucumbers," are crispier and sweeter than standard cucumbers due to the low seed content.

Recipes: Salads, Kani (kosher imitation crab sticks), Kosher

 
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