Vegetarian Kani Salad
Preparation 20 mins
Serves 2
Dairy-Free, Gluten-Free, Nut-Free, Wheat-Free

Hearts of palm marinated in a zesty blend of dill, lemon juice, and nori flakes mimic the texture of crab which would usually be seen in this popular Japanese salad. This salad is plant-heavy making it an ideal choice for a quick and healthy lunch or side dish.
Ingredients
For the marinade:
- 1 large sprig dill, finely chopped
- ½ tsp lemon juice
- 1 tsp nori flakes
- ¼ tsp Hendersons Relish
- 1 tbsp cold water
- 110g hearts of palm, thinly sliced, lenthways
For the dressing:
- 2 tbsp Kewpie mayonnaise
- 2 tsp rice vinegar
- ½ tsp soy sauce
- ½ tsp agave syrup
- ¼ cucumber, de-seeded and cut into thin julienne strips approx 4 cm long
- 2 medium carrots peeled and cut into thin julienne strips approx 4 cm long
To garnish:
- 1 spring onion, finely sliced
- 1 tbsp panko breadcrumbs
- 1 tbsp sesame seeds
Method
- In a bowl, mix the marinade until combined. Add the hearts of palm and toss well. Set aside to marinate for 30 minutes.
- In a small bowl, mix all dressing ingredients together.
- In a larger bowl toss the cucumber and carrot. Add the dressing and toss well. Add the hearts of palm and any liquid from the marinade. Toss gently. Season to taste.
- Transfer to 2 serving plates. Garnish with the spring onion, panko, and sesame seeds. Serve immediately.
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