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In the Kitchen With Amelia & Teddy: California Roll Salad

California Roll Salad

  • Makes

    2

    2-3
  • Meal
    lunch
  • Prep

    15 minutes
  • Cook

    0 minutes
  • Total

    15 minutes

    Ingredients:

  • ½ head of Napa or Savoy cabbage, thinly sliced (or about 3 cups)
  • 2 small heads of Romaine, thinly sliced (or about 3 cups)
  • ¼ cup cilantro, washed, dried, and chopped
  • 2-3 Persian cucumbers, seeded and sliced into half-moons
  • ¾ cup (or a bit more) slivered almonds, toasted
  • 1 package (8 oz) imitation crab, cut in half horizontally and shredded
  • 1 medium avocado, pitted and diced
  • for the dressing:
  • ¼ cup mayonnaise
  • scant ¼ cup rice vinegar
  • 1 tablespoon sesame oil
  • 1-2 tablespoons shoyu

Directions:

  • 1. Place the first seven ingredients in a large bowl.

  • 2. In a separate bowl, mix the mayo, vinegar, sesame oil, and tablespoon of shoyu until well combined. Taste it. If you think it could stand to be a bit saltier, add a little more shoyu. If you’d like it to be creamier, add a bit more mayo or sesame oil.

  • 3. Pour the dressing over the salad and mix thoroughly to combine. Enjoy!

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