KANI SALAD

INGREDIENTS:

100g Kani (crabsticks) julienned
2pcs cucumber, julienned
1 sheet nori, julienned
150g lettuce, julienned
1 cup japanese Mayo

PROCEDURE:
1 After cutting all the ingredients to julienne, bed lettuce into salad plate, then arrange the first layer of the half portion of cucumber followed by Kani then pipe with Japanese mayonnaise.
2. Add the remaining cucumber for the second layer followed by kani and pipe mayonnaise again.
3. Garnish with julienned nori and serve immediately.

good for 4 :)

**note : ypu can also top this salad with mango slices or garnish with ebiko (orange fish roe)