Delicious Kani Salad: A Refreshing Taste of Japan

Enjoy a light and refreshing Kani Salad, a delightful Japanese dish featuring imitation crab and crunchy veggies.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Chilling Time 30

Total Time 1

Servings: 4 servings

Course: Salads

Cuisine: Japanese

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

8 oz Imitation Crab Could substitute with real crab or tofu
2 cups Cucumbers Persian are ideal
1 cup Shredded Carrots Pre-packaged saves time

For the Dressing

1/2 cup Kewpie Mayo Use regular mayo with sugar as a substitute
2 tbsp Lemon Juice Fresh-squeezed is best
1 tbsp Sesame Oil
to taste Salt
to taste Black Pepper

Optional Add-ins

1 tbsp Mustard Use Japanese or Korean for authenticity
to taste tbsp Sriracha Hot Sauce Adjust for spiciness

Equipment

mixing bowl
whisk
cutting board
knife
Measuring cups
Measuring spoons
Plastic Wrap

Method

Preparation

Prepare the Imitation Crab by thawing it as needed.
Chop the cucumbers into matchstick-sized pieces and set aside with the shredded carrots.
Make the dressing by whisking together Kewpie mayo, lemon juice, and sesame oil. Adjust seasoning and add optional ingredients if desired.
Shred the imitation crab gently and add to the bowl with vegetables.
Combine all ingredients and drizzle with dressing, tossing gently.
Adjust seasoning to taste, then chill for 30 minutes or serve immediately.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 10gProtein: 15gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 3000IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

For best flavor, allow the salad to chill before serving. This salad is best eaten fresh and within 24 hours of preparation.

Tried this recipe?

Let us know how it was!