Kani salad

Ingredients

• 3.5 oz imitation crab sticks ((kanikama))
• 1 Persian cucumber (or approx 1/3 English cucumber)
• 1/2 carrot ((or whole if it is small))
• 2 tbsp Japanese mayonnaise (Kewpie mayo)
• 1 tsp lemon juice
• 1 tsp toasted sesame seeds (plus a little more for garnish)

Instructions

1. 1

   Shred up the imitation crab into thin strips - you can use a fork to help or just shred by hand, as I usually find easier.

2. 2

   Trim the ends off the cucumber then cut in half, so the length is similar to the crab sticks. Cut each half into thin strips (julienne) - you can cut in slices then cut each into strips or as you prefer. Peel the carrot and similarly cut into lengths and thin strips, similar in size to the pieces of cucumber.

3. 3

   Place the shredded crab sticks, strips of cucumber and carrot in a bowl. Mix together the mayonnaise, lemon juice and sesame seeds in a small dish then add to the crab and vegetables. Mix together so everything is well coated, then serve or store in the fridge until needed. If you like, serve on a lettuce leaf for a bit of contrast in color and with some additional sesame seeds sprinkled on top.