Spiralized Kani Salad
Try this Spiralized Kani Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
pescatarian
- 5 tablespoons greek yogurt
- 2 teaspoons rice vinegar
- 5 kani sticks sliced thinly into matchsticks
- 1 large seedless (english) cucumber blade d, noodles trimmed
- for the fayo:
- Carbohydrate 0.206999999844667 g
- Cholesterol 0.0478515624595487 mg
- Fat 0.00430664062135938 g
- Fiber 0 g
- Protein 0.137094726446607 g
- Saturated Fat 0.00277539062265382 g
- Serving Size 1 1 cup (5g)
- Sodium 1.96728515469262 mg
- Sugar 0.206999999844667 g
- Trans Fat 0.000239257812297744 g
- Calories 2 calories
Thoroughly pat-dry the cucumber noodles until excess moisture is blotted out. Set aside.Whisk together all of the ingredients for the fayo together in the bottom of a large mixing bowl. Add in the kani, cucumber noodles and sesame seeds and toss thoroughly to combine.Serve the salad over diced romaine lettuce, in Bibb lettuce cups or as is.
