Kani Salad
A light and refreshing Japanese crab salad that's easy to prepare and perfect as a snack or side dish.
Ingredients
Salad Base
- 8 oz Kani (Imitation Crab Stick) or use real crab
- 1 medium Carrot julienned
- 1 medium Cucumber seeds removed, julienned
- 1 ripe Mango optional, julienned
Dressing
- 1/2 cup Kewpie Mayonnaise or regular mayonnaise
- 1 tbsp Sriracha adjust according to spice preference
- 1 tbsp Lemon Juice freshly squeezed
- to taste Salt
- to taste Pepper
Topping
- 1/4 cup Panko Breadcrumbs sprinkle on top
Instructions
Preparation
- Start by preparing all your ingredients. Julien the carrot, cucumber, and mango if you are using it. Cut the Kani into bite-sized pieces.
Making the Dressing
- In a bowl, mix together the Kewpie mayonnaise, Sriracha, lemon juice, salt, and pepper. Adjust the Sriracha to your spice preference.
Combining Ingredients
- In a large bowl, combine the Kani, carrot, cucumber, and mango. Pour the dressing over the salad and gently toss everything together until it's well coated.
Serving
- Transfer the salad to a serving dish and sprinkle Panko breadcrumbs on top for some added crunch.
Notes
If you have leftovers, store the Kani Salad in an airtight container in the refrigerator. It's best enjoyed within a day for optimal freshness, as the ingredients can soften over time. Before serving leftovers, give it a gentle stir to mix the components again. Consider adding a little extra Sriracha on top for those who like more spice! Use fresh ingredients to enhance flavor and texture.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 2gSodium: 350mgFiber: 3gSugar: 5g
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