California Roll Salad
Written by Angora Holly Polo // July 24, 2011 // Caviar and Other Lesser Foods, The Table // No comments
After a strict beer-and-pizza diet in the sweltering heat for the past four days, I’ve been craving something semi-healthy that will cool my jets. I was so proud of myself for making up this recipe, but then I found out (the internet told me!) that others have thought up this ingenious idea too. That’s because it’s a great idea.
Mine is simple but doesn’t strictly stick to the California roll idea. I add a bloop of horseradish mayo, for example, because it’s a nice fusioney touch: it kind of makes it feel like a traditional seafood salad, but it kind of has an Asian wasabi taste.
Yes, I measure in bloops.
California Roll Salad
Salad Ingredients:
- 1 cucumber, diced
- 1 avocado, diced
- 1 pound of frozen imitation crab meat, defrosted (just stick it under running water or something. Figure it out!)
- 1/4 red or yellow bell pepper, diced
- 2 scallions, sliced
Optional:
- 1 jalapeno, diced
- handful of peas or sugar snap peas
- 1/2 cup of cooked rice
- cilantro or sesame seeds to garnish
Vinaigrette:
- 3 teaspoons rice wine vinegar
- 3 teaspoons oil (sesame or olive – you might want to use mostly olive with a pinch of sesame because it’s strong)
- 1 slice of ginger with the skin cut off, diced
- 1 teaspoon soy sauce
- 1 bloop of horseradish mayo
Clearly I’m not keeping the best track of exact measurements, so you might wanna fool around with it till it tastes good.
Optional:
- 1 teaspoon Sriracha or Samba Oelek chili paste
Directions:
Mix it together.
EXTREME CLOSEUP/MONEY SHOT:
