Kani Salad

This refreshing and creamy Japanese-inspired Kani salad features imitation crab, crunchy veggies, and a light dressing.

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Prep Time 15

Total Time 15

Course Salad

Cuisine Japanese

Servings servings

Calories 150 kcal

Equipment

Mixing Bowl
Knife

Ingredients

1 cup Imitation Crab Meat shredded
1 medium Cucumber julienned
1 medium Carrot julienned
1 Avocado sliced
1/4 small Red Onion thinly sliced
1/4 cup Mayonnaise
1 tbsp Rice Vinegar
1 tsp Sugar
1/2 tsp Sesame Oil
1 tsp Sriracha Sauce optional
1 tbsp Sesame Seeds for garnish
to taste Fresh Cilantro for garnish

Instructions

In a large mixing bowl, combine the shredded imitation crab meat, julienned cucumber, julienned carrot, and thinly sliced red onion.
In a separate small bowl, whisk together the mayonnaise, rice vinegar, sugar, sesame oil, and sriracha sauce (if using) until smooth and creamy.
Pour the dressing over the salad ingredients and toss gently to combine, ensuring everything is evenly coated.
Top the salad with sliced avocado, a sprinkle of sesame seeds, and fresh cilantro leaves for garnish.
Serve immediately or refrigerate for 10-15 minutes to allow the flavors to meld.

Notes

This salad is best served fresh but can be stored in the refrigerator for a few hours if needed. The creamy dressing adds a delicious contrast to the crunch of the vegetables.

Nutrition

Calories: 150kcalCarbohydrates: 12gProtein: 6gFat: 10gSaturated Fat: 1gCholesterol: 5mgSodium: 400mgPotassium: 250mgFiber: 3gSugar: 5gVitamin A: 350IUVitamin C: 20mgCalcium: 40mgIron: 1.2mg

Keyword Fresh, healthy, Imitation Crab