Kani Salad

A Japanese-inspired salad made with imitation crab, fresh vegetables, and a tangy, creamy dressing.

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Prep Time 15

Total Time 15

Course Salad

Cuisine Japanese

Servings servings

Calories 180 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 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 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.
Top with sliced avocado, sesame seeds, and fresh cilantro for garnish.
Serve immediately or refrigerate for a few minutes to allow the flavors to meld.

Notes

This salad is best served fresh, but can be refrigerated for a short period before serving.

Nutrition

Calories: 180kcalCarbohydrates: 15gProtein: 6gFat: 12gSaturated Fat: 1.5gCholesterol: 10mgSodium: 400mgPotassium: 350mgFiber: 4gSugar: 4gVitamin A: 200IUVitamin C: 15mgCalcium: 30mgIron: 2.5mg

Keyword Fresh, healthy, Imitation Crab