Kanikama Rainbow Salad

9 Jun

KaniSalad

Let me introduce you to Kanikama, also known as imitation crab,crab sticks,a.k.a surimi. Surimi is made of a mix of processed fish(mainly Pollock),eggs, some type of starch and crab flavor, pressed into sticks.

I agree, it sounds nasty. But it tastes sooooo good!. By itself, with a few drops of lime, or with Shoyu (soy sauce). Kanikama is low in mercury and environment- friendly when it comes from a sustainable fishery.

My favorite way to eat it is in a very colorful salad. I tweaked my family’s heirloom recipe and substituted their Smoked Turkey Breast for Kanikama, and omitted the grated Queijo Prato ( similar to Monterey Jack Cheese).

Here it goes:

Salad

  • 3 hand fulls of any green lettuce (such as romaine or bibb) , chopped or tear by hand
  • 1 hand full of spring mix greens
  • 1 hand full of arugula or watercress
  • 2 hand fulls of shredded purple beets, shredded
  • 2 hand fulls of shredded carrots, shredded
  • 10 sticks of Kanikama, shredded by hand
  • 1 ripe mango, cut into 1/2 inch cubes
  • Shoestring Potato Sticks, to taste
Batata Palha, or Matchstick Potato, I prefer Yoki because it is extra thin. I buy it at Brazilian stores.But you can also find the Picnic brand at most grocery stores.

Batata Palha, or Shoestring Potato Sticks, I prefer Yoki because it is extra thin. I buy it at Brazilian stores.But you can also find the Pik Nik brand at most grocery stores.

In a clear, glass bowl (It looks prettier, so you can see the different layers)place the lettuce at the bottom. Follow with the spring mix and the arugula and/or watercress. Make a layer of shredded beets, and on top of it a layer of shredded carrots. Place the shredded Kanikama (or smoked turkey) and the mango’s cubes on top of the carrots, and finish with the shoestring potato sticks.

Kanisaladbowl2

Dressing:

  • 1/4 c creme fraiche, or plain yogurt
  • 1/2 c mayonnaise
  • 1/4 c Ketchup
  • 2 Tbsp Worcestershire Sauce
  • 1 tsp yellow mustard
  • 1 tsp red hot sauce, such as Red Rooster or Tabasco
  • Salt and freshly ground black pepper to taste

Mix all ingredients together, and keep refrigerated marinating until it is time to use it. I find it better to dress the salad on the plate, so one can choose how much dressing goes into their salad.

I suggest that you try this recipe as is, and do not skip any ingredients, even if you are not a big fan of beets or mangoes. The combination of the sweetness of the beets, carrots, mango and kani, with the salty crunchiness of the potatoes….is out of this world. Try it, and let me know what you think!

Kanisaladbowl

 

 

 

 

 

 

 

 

 

 

 

 

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