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–+ servings
Kani Salad

Irresistibly Creamy Kani Salad for Refreshing Summer Days

Discover how to make Kani Salad, a refreshing and creamy dish featuring imitation crab, cucumbers, and a delightful mayo dressing.
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Prep Time 5 minutes
Chilling Time 30 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 package Imitation Crab Sticks or real crab if desired
  • 1-2 cups Cucumber julienned or shredded
  • 1-2 cups Carrots julienned or shredded
For the Dressing
  • 1 cup Mayonnaise Kewpie mayo for richer flavor
  • 2 tablespoons Lemon Juice or rice wine vinegar as substitute
  • 1 teaspoon Salt or soy sauce for savory twist
  • 1 teaspoon Black Pepper
  • 1 tablespoon Sriracha Sauce optional for spice
For Garnishing
  • 1 tablespoon Sesame Seeds for nutty finish
  • 2 slices Lemon for presentation
  • 2 tablespoons Cilantro (or Green Onion) for freshness

Equipment

  • Mixing Bowl
  • box grater
  • Food Processor
  • Sharp knife

Method
 

Step-by-Step Instructions
  1. Begin by julienning or shredding your cucumber and carrots.
  2. Take your imitation crab sticks and shred them into thin strands.
  3. In a large mixing bowl, combine the shredded imitation crab, cucumbers, and carrots. Gently toss together.
  4. In a separate bowl, whisk together the mayonnaise, lemon juice, salt, black pepper, and sriracha if desired until smooth.
  5. Pour the dressing over the salad mixture and gently toss until well-coated.
  6. Garnish with sesame seeds, fresh lemon slices, and chopped cilantro or green onions before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 10gProtein: 15gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

Store any leftovers in an airtight container for up to 3 days. Avoid freezing to maintain texture.

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