KEITH ANDREI A CALISQUEZ TLE – AQUAMARINE 11/08/2022

Mango and Kani salad

Ingredients:
Carrots

Avocado

Mango

Kelp Noodles

Corn Kernels

Tobiko

Sesanme Seeds

Panko

Gomashio
Directions:
Peel the carrots and trim off the ends. Cut into 2 or about 3-inch long.
Cut into julienne. Do the same with the cucumber leaving the core
with seeds to discard.How to make Kani Salad

Shred the crab sticks by hand by gently pressing a piece from end to
end to loosen the strips and then separate each strip from one
another.How to make Kani Salad

Peel the ripe mango. Cut the flesh into thin slices until you reach the
core. Do the same to the other side of the core. Stack the slices
together and cut into strips.How to make Kani Salad

In a large bowl, add the cucumber, carrots, Kani, mango and Japanese
mayo. Squeeze the juices of half a lemon on top and toss.

Season with salt and pepper as needed and give it another toss until
all ingredients are well blended.How to make Kani Salad

Serve immediately or refrigerate until ready. Serve on top of a bed of

iceberg or romaine lettuce.