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Kani Salad

Kani Salad

This Kani Salad features imitation crab, fresh vegetables, and a creamy dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Japanese
Servings 4 people
Calories 250 kcal

Equipment

  • Mixing bowl
  • Knife

Ingredients
  

For the Salad

  • 18 oz imitation crab sticks 2 packs
  • 5.8 oz cucumber ½ large; use a low-seed variety like English, Persian, or Japanese
  • 3.4 oz carrots 2 medium

For the Dressing

  • ½ cup mayonnaise Kewpie or regular
  • 1.5 tablespoon lemon juice or more to taste; OR rice wine vinegar
  • ½ teaspoon salt or soy sauce
  • ¼ teaspoon black pepper
  • ½ tablespoon sriracha hot chili sauce or hot sauce, optional for spiciness

For Garnish

  • sesame seeds
  • lemon slices
  • cilantro or green onion

Instructions
 

  • In a mixing bowl, combine the imitation crab, cucumber, and carrots.
  • Add the mayonnaise, lemon juice, salt, black pepper, and sriracha. Mix until well combined.
  • Garnish with sesame seeds, lemon slices, and cilantro or green onion before serving.

Notes

Adjust the seasoning and spiciness to your taste.
Keyword crab salad, Japanese salad, Kani Salad