Everything Sushi Salad
-3 pieces shrimp-shaped kani (really can use any type)
-2 cups shredded Napa cabbage
-1 tsp. sesame seeds
-1/4 cup shelled edamame
-1/4 cup frozen thawed peas
-2 small carrots, finely chopped
-1 stalk celery, finely chopped
-3 tbsp. light mayonnaise
-1 tsp. sesame oil
-2 tsp. low-sodium Tamari sauce (preferred brand: San-J)
-1/2 tsp. lime juice
-La Choy chinese noodles, optional
-Add the cabbage to a bowl, drizzle with a little bit of sesame oil & 1 tsp. sesame seeds, & a sprinkle of salt and let sit for a couple minutes while you prepare the rest.
-Cube the shrimp into bite-size pieces and defrost in the microwave for 20 seconds
-Combine shrimp with the peas, edamame, celery, carrot & set aside
-In a small bowl, whisk together the mayo, sesame oil, lime juice (just a small squirt), and soy sauce. Sprinkle in some sesame seeds too.
-Add the shrimp mixture to the cabbage, and then pour the dressing over. With a cabbage-type salad, a little dressing usually goes a long way. If you feel like there's not enough dressing, just add some more mayonnaise, not a big deal.
-Let the flavors meld together in the fridge for a few hours (great prep-ahead salad)
-Serve with La Choy noodles, or any type of chinese noodles on top.
Warm Breaded Kani Salad
-2 kani sticks, defrosted, and cut into 4-5 pieces each
-1-2 tbsp. any kind of Italian dressing (I use pre-made "Good Seasons" balsamic dressing)- this is to coat the kani pieces before breading, so you can use an egg but I find this easier & more flavorful.
-3 tbsp. Panko crumbs
-2 tbsp. cornflake crumbs
-Salt & pepper
-1 Persian cucumber
-1 small carrot, peeled & diced
-1/4 of an avocado, diced-Honey roasted peanuts, chopped (optional) [truly any kind of nut would work just fine]
-To 1 bowl add the dressing, and to another add the Panko/cornflake crumbs with a pinch of salt & pepper
-Put all the kani pieces in the dressing, toss so all coated (add more if needed) & then transfer to the crumbs and coat with a spoon
-In a saute pan, heat a thin layer canola oil over medium-high heat.
-When oil is warm, add the kani pieces, one by one.
-Let fry a few minutes per side until golden brown.
-Prepare the salad, using more of the dressing you used for the shrimp as the dressing for the salad. Combine the lettuce/spinach, mango, cucumber, carrot, and avocado
-When the kani is done, transfer to a paper-towel lined plate
-Add warm kani to the salad
-Top with peanuts/nuts
If you never tried fake shrimp, go for it. I can't vouch for it tasting like the real stuff, but I always imagine that it does :-)
Enjoy these options!