Brazilian recipe
Green Salad with Kani Kama (Salada verde com kani kama)
A light and practical green salad that combines crisp greens with the soft texture of processed crab sticks and a smooth creamy dressing.
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Ingredients
1 cup chopped lettuce
1 cup watercress
1 cup chopped Napa cabbage
4 sticks of kani kama
2 tablespoons light mayonnaise
1 tablespoon light table cream
1 tablespoon chopped watercress
Lemon juice to taste
1 cup watercress
1 cup chopped Napa cabbage
4 sticks of kani kama
2 tablespoons light mayonnaise
1 tablespoon light table cream
1 tablespoon chopped watercress
Lemon juice to taste
Where to find ingredients
You can find fresh lettuce, watercress, and Napa cabbage at local markets or produce stalls in Freetown. Kani kama, light mayonnaise, and table cream are available in the refrigerated sections of supermarkets catering to imported goods. As a substitute for table cream, you may use plain Greek yogurt for a tangier dressing.
Preparation method
- Allow the kani kama sticks to thaw completely.
- Cut the sticks in half.
- Slice each half lengthwise.
- Place the lettuce, watercress, Napa cabbage, and kani kama in a large salad bowl.
- Season the greens according to your preference.
- Prepare the dressing in a separate small bowl by mixing the mayonnaise, table cream, chopped watercress, and lemon juice.
- Whisk the dressing until the mixture is smooth and homogeneous.
- Divide the salad into individual serving plates.
- Drizzle with the prepared dressing just before serving.
Observations
This recipe is a Brazilian classic, perfect for those seeking a quick, nutritious meal featuring a delicate herb-infused dressing to enhance the flavor of the fresh vegetables.
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