Kani Salad Recipe
Kani Salad is the perfect Japanese dish, made with imitation crab, Japanese mayo, cucumbers, and carrots. Eat it alone or wrap it up into Kani Sushi for a perfectly easy dinner!
Servings 4
Calories 171kcal
Ingredients
- 8 oz Surimi Sticks Imitation Crab Meat
- ¼ cup Japanese Mayo
- 2 tbsp Sriracha
- ¼ tsp Salt
- ⅛ tsp White pepper
- ⅛ tsp Granulated sugar
- ½ cup carrots julienne
- 1 persian cucumber julienne
- 1 Tbsp Panko breadcrumbs
Instructions
- Run a fork lengthwise along your imitation crab to shred it.
- In a small bowl, combine the japanese mayo, sriracha, salt, white pepper, and granulated sugar. Whisk to combine.
- In a medium bowl, place the shredded crab alongside the carrots and cucumbers. Mix to combine.
- Pour the sauce over the crab mixture and mix until everything is fully coated. Sprinkle your Kani Salad with the panko breadcrumbs and enjoy!
Notes
Recipe copyright The Foreign Fork. For educational or personal use only.
- Surimi (Imitation Crab Meat): It is easiest to buy this in sticks so that you can shred it with a fork, but chunk style will also work in a pinch.
- Japanese Mayo: Kewpie brand is the most common. Japanese Mayo is richer and creamier than American mayo because it is made using only egg yolks instead of whole eggs. If you need to use American Mayo as a last resort, you definitely can!
- Carrots: Cut julienne. You can also use already cut matchstick carrots.
- Persian Cucumber: Also known as a mini cucumber. Cut julienne with the skin still on.
Nutrition
Serving: 1serving | Calories: 171kcal | Carbohydrates: 14g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 12mg | Sodium: 754mg | Potassium: 89mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2707IU | Vitamin C: 6mg | Calcium: 14mg | Iron: 0.3mg