Japanese Kani Salad
A refreshing Japanese-style kani salad featuring shredded imitation crab sticks, crisp cucumber, and carrots tossed in a creamy, tangy Japanese mayo dressing. Perfect as a light lunch or sushi side dish!
Ingredients
- 1 cup imitation crab sticks (kani), shredded
- 1/2 piece cucumber, julienned
- 1/4 cup carrots, julienned
- 2 tablespoons Japanese mayonnaise (Kewpie preferred)
- 1 teaspoon rice vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon soy sauce
- 1 teaspoon sriracha (optional)
- 1 teaspoon toasted sesame seeds, for garnish
Instructions
- Shred the imitation crab sticks into thin strips using your hands or a fork.
- Julienne the cucumber and carrots into thin, matchstick-sized strips.
- In a small bowl, whisk together the Japanese mayonnaise, rice vinegar, sugar, soy sauce, and sriracha (if using) until smooth.
- In a large mixing bowl, combine the shredded kani, cucumber, and carrots.
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Chill the salad in the refrigerator for 10–15 minutes to let flavors meld.
- Before serving, sprinkle toasted sesame seeds on top for a nutty crunch.
Nutrition
Serving: 1peopleCalories: 180kcalCarbohydrates: 8gProtein: 6gFat: 14gSaturated Fat: 2gSodium: 350mgFiber: 1gSugar: 3g
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