Go Back
–+ servings
Kani Salad

Delicious Kani Salad: A Refreshing Twist on a Classic Dish

Kani Salad is a light, gluten-free dish combining creamy imitation crab with fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: Japanese
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 ounces Imitation Crab Sticks key protein source
  • 2 cups Cucumber julienned or shredded, low-seed variety recommended
  • 2 cups Carrots julienned or shredded for optimal texture
For the Dressing
  • 1/3 cup Mayonnaise Kewpie mayo for richer flavor
  • 1 tablespoon Lemon Juice can substitute with rice wine vinegar
  • 1 teaspoon Salt or use soy sauce for a twist
  • 1 teaspoon Black Pepper freshly cracked
  • 1 teaspoon Sriracha Sauce optional for spice
Garnish
  • 2 tablespoons Sesame Seeds for flavor and presentation
  • 2 slices Lemon for bright appearance
  • Cilantro (or Green Onion) fresh herbs for added flair

Equipment

  • medium-large grater
  • Mixing Bowl
  • Fork
  • Knife
  • salad tongs

Method
 

Step-by-Step Instructions
  1. Begin by julienning or shredding the cucumbers and carrots. Aim for uniform pieces, about 1/8-inch thick.
  2. Take 8 ounces of imitation crab sticks and shred them into fine strands. Add the crab to the bowl with the vegetables.
  3. In a separate bowl, combine 1/3 cup of mayonnaise, 1 tablespoon of lemon juice, salt, and pepper. Whisk until smooth.
  4. Pour the dressing over the vegetables and crab. Gently toss to ensure everything is coated.
  5. Chill in the refrigerator for 30 to 60 minutes before serving. Garnish with sesame seeds, lemon slices, and herbs.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 10gProtein: 12gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 600mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 100IUVitamin C: 60mgCalcium: 4mgIron: 2mg

Notes

This salad is best enjoyed fresh. Store leftovers in an airtight container for up to 3 days. Do not freeze.

Tried this recipe?

Let us know how it was!