Description
Kani Salad is a refreshing Japanese-style salad made with imitation crab sticks, crunchy vegetables, and a creamy, tangy dressing.
Ingredients
Units
Scale
- 1 cup imitation crab sticks (kani), shredded
- 1/2 cup julienned cucumber
- 1/4 cup julienned carrots
- 2 tablespoons Japanese mayonnaise
- 1 teaspoon rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
- Optional: sliced mango, tobiko (fish roe), or shredded lettuce
Instructions
- Shred the imitation crab sticks by hand or with a fork and place them in a large bowl.
- Add the julienned cucumber and carrots to the bowl with the crab sticks.
- In a small bowl, whisk together the Japanese mayonnaise, rice vinegar, soy sauce, sugar, and sesame oil until smooth.
- Pour the dressing over the crab and vegetables, and mix until everything is evenly coated.
- Garnish with toasted sesame seeds and optional toppings like mango, tobiko, or shredded lettuce.
- Chill in the refrigerator for 15–30 minutes before serving for best flavor.
Notes
- Use Japanese mayonnaise like Kewpie for authentic flavor.
- Adjust sweetness or tanginess by modifying sugar and vinegar quantities.
- Serve chilled for best texture and taste.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 15mg