Classes have been picking up and the semester is in full swing, and it feels like my schedule gets busier every moment. One of my goals this semester is to eat more meals at home instead of ordering takeout every day, but the busier I get, the harder that becomes. Easy, quickly made meals have become a lifesaver. 

I’ve been relying on this simple but flavorful kani salad to make sure I get a quick lunch in, especially on my busy days. This dish is really customizable, so you can switch it up from week to week, but the base is full of plenty of fresh veggies and protein to make you feel like you’re being a healthy, successful adult — even if you’ve been skipping the gym lately. You can also prep it ahead of time, and it will still hold flavor well for a few days.

Kani Salad

Prep time: 10 minutes

Servings: 1

Salad:

5-7 Kani sticks (you can find these at Whole Foods or WFH Oriental Market in the Strip District)

1 medium-sized Cucumber, thinly sliced

1 whole Carrot, thinly sliced

1 Mango, thinly sliced (optional)

2 Jalapenos, sliced (optional)

1 Avocado, sliced (optional)

Dressing:

1 teaspoon sriracha

1 tablespoon mayo

1 teaspoon sugar

Vegan substitutes: hearts of palm for kani substitute, vegan mayo

Steps

1. Combine all ingredients for dressing in a bowl
2. Peel apart the kani sticks into shreds. Combine with dressing.
3. Combine all ingredients in a medium-sized bowl. Mix until thoroughly combined.
4. Top with furikake seasoning or ground ginger. Serve or refrigerate.