In the Kitchen With Amelia & Teddy: California Roll Salad
byAmelia MorrisMay 27, 2016
California Roll Salad
½ head of Napa or Savoy cabbage, thinly sliced (or about 3
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
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
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!