Kani Stick Salad

Make this Jap-joint favorite right in your own kitchen. The secret? Don’t settle for regular mayo—make sure to use the Japanese kind.

Serves 2  

Prep Time 10 minutes

Ingredients:

3 leaves iceberg or leaf lettuce

1/4 cup Japanese (or regular) cucumber

2 kani sticks

3 1/2 tablespoons Japanese mayonnaise

kani sticks and Japanese mayonnaise for topping   

1 1/2 tablespoons tobiko (fish roe) for topping  

Procedure:

1  Take the lettuce and cucumber and slice thinly to about matchstick-width strips.

2  Cut kani sticks in half lengthwise and break apart into very thin strips.

3  In a bowl, mix together lettuce, cucumber, and kani strips, and mayonnaise in equal parts.

4  Drizzle salad with mayonnaise, and top with kani sticks and tobiko.

Hot Prawn Salad with Mangoes and Pineapple

Featuring crispy prawns and sweet chunks of fruit, this Asian favorite makes for a light yet satisfying lunch. To retain the crunch, fry the prawns just before serving.

Serves 4  

Prep Time 20 minutes  

Cooking Time 10 minutes

Ingredients:

1/4 cup mayonnaise

2 tablespoons condensed milk

1/2 cup mango, cut into 1/2-inch cubes

1/2 cup pineapple tidbits, drained

salt and white pepper to taste

1 egg

3/4 cup cornstarch

3/4 teaspoon salt

10 medium prawns, shelled, deveined with tails left on

oil for deep-frying

6 small romaine lettuce leaves (optional)

Procedure:

1  In a medium bowl, mix together mayonnaise and condensed milk. Toss in mango cubes and pineapple tidbits. Season to taste with salt and white pepper. Chill and set aside.

2  In a small bowl, combine egg, cornstarch, and salt. Whisk until batter becomes smooth. Dip prawns in the batter, one at a time, and deep-fry in preheated oil. Fry a few pieces at a time. Cook prawns just until they turn pink and batter is light golden brown. Drain on paper towels.

3  To serve, arrange lettuce on a platter. Add the fruit-mayonnaise mixture and top with the fried prawns. Alternatively, you may toss the prawns in the mayonnaise mixture then transfer to the platter. Serve immediately.

Grilled Chicken Salad with Garlic Vinaigrette

Spinach really ups the iron in this salad. Serve with warm, crusty bread on the side to make it a complete meal.

Serves 2 to 3

Ingredients:

For the roasted garlic vinaigrette

2 heads roasted garlic 

juice of 2 lemons 

1 teaspoon Dijon mustard 

1 tablespoon balsamic vinegar 

3 tablespoons white wine vinegar 

2 teaspoons sugar

1/2 cup olive oil 

salt and pepper to taste 

For the salad

2 chicken breasts, patted dry 

1 romaine heart, chopped 

1 cup chopped spinach leaves 

3 tomatoes, seeded and diced 

6 sun-dried tomatoes in olive oil, julienned 

1/4 cup black olives, sliced into thin rounds 

1/2 cup macaroni, cooked according to package directions, drained, tossed in 1 tablespoon olive oil 

Parmesan shavings

Procedure:

1  Make the vinaigrette: Squeeze garlic into a large bowl. Whisk lemon juice, mustard, balsamic vinegar, white wine vinegar, and sugar into the garlic purée. Drizzle olive oil slowly into the bowl, whisking continuously. Season with salt and pepper. Set aside. 

2  Make the salad: Season chicken breasts with salt and pepper, then grill  on a nonstick pan over medium heat until juices run clear. Set aside to cool, then cut into cubes. Combine lettuce, spinach, tomatoes, sun-dried tomatoes, black olives, macaroni, and chicken in a large serving bowl. Toss with 1/4 cup dressing, adding more if you prefer. Shave some fresh Parmesan over the salad. Serve immediately, with more dressing on the side. 

Turkey Ham in Whole Wheat Pita with Ricotta, Tomatoes, and Strawberry Dressing

Deadlines looming? This high protein salad in pita, filled with the good carbs, will definitely keep your energy at a productive level.

Serves 1  

Prep Time 8 minutes  

Cooking Time 2 minutes

Ingredients:

1 whole wheat pita pocket

2 slices turkey ham, cut in half

4 slices tomatoes

3 pieces fresh strawberries, hulled and sliced

2 tablespoons fresh ricotta cheese, crumbled

1/4 cup tomyao sprouts

2 tablespoons strawberry dressing

For the dressing

1/4 cup fresh strawberries, hulled

1/4 cup strawberry jam

1/3 cup balsamic vinegar

3 tablespoons honey

1/4 cup orange juice

1 cup olive oil

Procedure:

1  Toast the pita to your liking. Slice in half and open the pockets. Fill each pocket with slices of turkey ham, tomatoes, and strawberries. Top with ricotta cheese and tomyao sprouts.

2  Make the dressing: Place all the ingredients in a blender and process until smooth. 

3 Wrap pockets in plastic wrap or place in an airtight container. Put dressing in a separate container.

4  When ready to indulge, serve dressing on the side or just spoon over the pita pockets.

Substitution tip Tomyao sprouts are available at local supermarkets. Can' t find it? Use alfalfa sprouts instead.