Description
Kani Salad is a refreshing Japanese-style salad made with imitation crab sticks, crisp vegetables, and a creamy, tangy dressing. It’s light, quick to make, and full of flavor.
Ingredients
Units
Scale
- 1 cup imitation crab sticks (kani), shredded
- 1/2 cup julienned cucumber
- 1/2 cup julienned carrots
- 1/4 cup thinly sliced mango (optional)
- 2 tbsp Japanese mayonnaise (e.g., Kewpie)
- 1 tsp rice vinegar
- 1/2 tsp sugar
- 1 tsp soy sauce
- 1 tsp sriracha or chili sauce (optional)
- 1 tbsp toasted sesame seeds
Instructions
- Shred the imitation crab sticks by hand into thin strips.
- Julienne the cucumber and carrots. Optionally, slice the mango into thin strips.
- In a bowl, whisk together Japanese mayonnaise, rice vinegar, sugar, soy sauce, and sriracha (if using) to create the dressing.
- Combine the kani, vegetables, and mango in a large bowl.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Sprinkle toasted sesame seeds on top before serving.
Notes
- Use Kewpie mayonnaise for an authentic flavor.
- You can chill the salad for 15–30 minutes before serving for a more refreshing taste.
- Add thinly sliced cabbage for extra crunch.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 4g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg