Kani Salad (Japanese Crab Stick Salad)
Kani Salad is a delicious Japanese crab stick salad. Made with crab sticks, cucumber and carrots, then tossed in a mayo based dressing. Flavorful with great textures of tender crab meat and crunchy vegetables, it is delicious!
Ingredients
- 12 ounce imitation crab sticks
- 1 English cucumber or 2-3 regular, julienned
- 2 carrots large, julienned
- ⅓ cup Kewpie mayonnaise regular works in a pinch
- 1 ½ Tablespoons lemon juice
- 1-2 teaspoons sriracha or more to taste!
- ½ teaspoon soy sauce
To garnish:
- 1 Tablespoon sesame seeds
- 2 green onions
Instructions
- Julienne the carrots and cucumber. If your cucumber has large seeds, remove them to prevent a watery salad. Cut or tear the crab sticks into smaller pieces, lengthwise. Place in a bowl. Slice green onions thinly and set to the side.
- In a separate bowl, whisk together the kewpie, lemon juice, sriracha and soy sauce. Pour over the carrots, cucumber and imitation crab and mix until well combined. Top with green onions and sesame seeds. Serve cold.
Video
Notes
- Store in an airtight container in the refrigerator for up to 3 days. Remix before serving. It is not recommended to freeze this dish.
- Use any kind of cucumber desired, but look for ones with small and few seeds- roughly 300g is the desired amount.
- Add more or less sriracha. We used only 1 teaspoon, then some of us who wanted more drizzled more on top.
- This is a delicious recipe to switch up and try new things. Our favorite ways to change it are to julienne a whole large mango and add it in or to top with chopped avocado.
Nutrition
Serving: 1bowlCalories: 167kcalCarbohydrates: 15gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 11mgSodium: 459mgPotassium: 164mgFiber: 2gSugar: 4gVitamin A: 3499IUVitamin C: 5mgCalcium: 32mgIron: 0.5mg
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