KANI SALAD

INGREDIENTS:

8 pieces crabsticks
3 tablespoons canned corn
1 carrot (sliced in strips)
1 cucumber (sliced in strips)
1 mango
1 romaine lettuce
6 tablespoons Japanese Mayonnaise (Kewpie Mayo)
1 pinch of salt
1 teaspoon salt

PROCEDURE:
1. Mise en place: Prepare and wash all your ingredients.
2. Using a spoon, scoop the seeds of the cucumber. Peel the carrots and mango.
3. Cut the carrots and cucumber into thin strips.
4. Cut the mango into cubes and shred the crabsticks gently using your hand.
5. In a large bowl, add carrots, cucumber, crabsticks, and mango.
6. Add 3 tablespoons canned corn and 6 tablespoons of Japanese Mayonnaise. You may also
add more mayonnaise according to your preference. Then, mix.
7. Place the romaine lettuce on a clean plate. Then, serve the kani salad on top of the lettuce.

About the Contributor

Melissa Perlas is a housewife and a mother of 2.

“Good and healthy food is the core of the family’s genuine happiness.”

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