This versatile salad is made with a surprise ingredient-raw parsnip! Use it in sandwiches, stuffed into cherry tomatoes, or add a little sriracha sauce for spicy mock crab sushi rolls!
Course: Appetizer, Salad, Spreads, Dips, Sauces, and Dressings, Un-Seafood
Grate the parsnip on small grate. Put into a small mixing bowl.
Combine remaining ingredients and mix well. Can use different combinations of sea vegetables to get the seafood flavor if you don't have anori, wakame, and dulse.
Mix the mayonnaise mixture into the grated parsnip until well-combined. Refrigerate at least overnight, better if 2 days. Use as desired.
Notes
If you can't find anori, dulse, or wakame, you can use nori sushi wrappers. Tear them into pieces and pulverize in your blender or food processor. Or soak in a little water and blend into a paste to add to your mock crab salad. Adjust amount to taste.