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–+ servings
Kani Salad

Refreshing Kani Salad: Quick, Creamy, and Totally Addictive

This Kani Salad is a quick and delicious recipe featuring imitation crab, cucumbers, and a creamy dressing.
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Prep Time 5 minutes
Chill Time 30 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: Japanese
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 oz Imitation Crab Sticks or fresh crab for authenticity
  • 1 cup Cucumber julienned or shredded, best options: English, Persian, or Japanese
  • 1 cup Carrots shredded, freshly shredded works best
For the Dressing
  • 1/2 cup Mayonnaise Kewpie mayo preferred
  • 1 tbsp Lemon Juice or rice wine vinegar
  • 1/2 tsp Salt to taste
  • 1/4 tsp Black Pepper optional
  • 1 tbsp Sriracha Hot Chili Sauce optional for heat
For Garnishing
  • 1 tbsp Sesame Seeds for crunch
  • 2 slices Lemon for presentation
  • 1 tbsp Cilantro or Green Onion for garnish

Equipment

  • Mixing Bowl
  • grater or food processor
  • Whisk

Method
 

Preparation Steps
  1. Julienne or shred the cucumbers and carrots, and place them in a large mixing bowl.
  2. Shred the imitation crab sticks into thin strands and add to the bowl.
  3. In a separate bowl, whisk together mayonnaise, lemon juice, salt, black pepper, and sriracha until smooth.
  4. Pour the dressing over the salad ingredients and gently toss until evenly coated.
  5. Garnish with sesame seeds, lemon slices, and cilantro or green onion.
  6. Cover and chill in the refrigerator for 30-60 minutes before serving.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 10gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 600mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 700IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg

Notes

For best flavor, prepare up to an hour in advance, but avoid making it too early to prevent sogginess. Store leftovers in an airtight container and keep the dressing separate if possible.

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