Go Back
–+ servings
Kani Salad

Creamy Kani Salad: A Refreshing Twist on Tradition

Kani Salad is a light and creamy dish that combines tender imitation crab, crisp cucumber, and sweet carrots drizzled with a zesty mayo-based dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Cucumber Shredded
  • 1 cup Carrots Shredded
  • 8 oz Imitation Crab Sticks Shredded
For the Dressing
  • ½ cup Mayonnaise Kewpie mayo recommended
  • 2 tablespoons Lemon Juice Freshly squeezed
  • 1 teaspoon Salt Or low-sodium soy sauce
  • ½ teaspoon Black Pepper Freshly ground
  • Sriracha Hot Sauce Optional, to taste
For Serving
  • Garnish Options Sesame seeds, lemon slices, cilantro, or green onions

Equipment

  • Mixing bowl
  • Grater or julienne peeler
  • Spatula
  • Whisk

Method
 

Step-by-Step Instructions
  1. Wash and peel the cucumber and carrots. Shred them into thin strips.
  2. Gently shred the imitation crab sticks into bite-sized pieces.
  3. In a large mixing bowl, toss the shredded cucumber, carrots, and imitation crab together.
  4. In a separate bowl, combine lemon juice, mayonnaise, salt, black pepper, and Sriracha. Whisk until smooth.
  5. Pour the dressing over the salad and gently fold it in until well coated.
  6. Cover and chill in the refrigerator for at least 30 minutes before serving.
  7. Garnish with sesame seeds or fresh herbs before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 10gProtein: 12gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 24mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 135IUVitamin C: 30mgCalcium: 8mgIron: 4mg

Notes

Use fresh ingredients for the best flavor and texture. Adjust the dressing according to personal preference for creaminess and freshness.

Tried this recipe?

Let us know how it was!