Brazilian recipe
Green salad with kani kama (Salada verde com kani kama)
A light and practical green salad that balances crisp fresh greens with the tender texture of processed fish sticks and a creamy, zesty herb dressing.
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Ingredients
1 cup chopped lettuce
1 cup watercress
1 cup napa cabbage
4 sticks kani kama (processed fish sticks)
2 tablespoons light mayonnaise
1 tablespoon light table cream
1 tablespoon chopped watercress
Lemon drops to taste
1 cup watercress
1 cup napa cabbage
4 sticks kani kama (processed fish sticks)
2 tablespoons light mayonnaise
1 tablespoon light table cream
1 tablespoon chopped watercress
Lemon drops to taste
Where to find ingredients
Find fresh greens and lettuce at local Apia markets or grocery stores. Kani kama is commonly found in the frozen seafood aisle of major retailers. As a substitute for table cream (creme de leite), you may use heavy cream if desired.
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 salad bowl.
- Season the greens to your preference.
- Prepare the dressing in a separate small bowl by mixing the mayonnaise, table cream, chopped watercress, and lemon drops.
- Whisk the dressing until it reaches a smooth, consistent texture.
- Divide the salad onto individual plates.
- Drizzle with the prepared dressing just before serving.
Observations
This dish is a Brazilian staple, perfect for those who want a quick, nutritious meal featuring a mild herb-infused sauce to enhance the fresh vegetables.
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