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Vibrant kani salad garnished with nori and served with wasabi, presented in a minimalist dining setting.

Kani Salad Recipe


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  • Author: Nour Lamghari
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Kani salad is a light, refreshing Japanese dish made with shredded imitation crab, cucumber, avocado, and carrots, all tossed in a creamy Japanese mayo dressing and topped with sesame seeds. It’s perfect as an appetizer or light meal!


Ingredients

Scale
  • 1 cup imitation crab (kani), shredded
  • 1 cucumber, thinly sliced or julienned
  • 1 avocado, cubed or sliced
  • 1 medium carrot, julienned
  • 1/4 cup Japanese mayonnaise (such as Kewpie)
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds (for garnish)
  • Nori (seaweed), thinly sliced (optional)
  • Wasabi (optional, for a spicy kick)

Instructions

  • Prep the Vegetables: Thinly slice or julienne the cucumber and carrots. Cube or slice the avocado. Set the vegetables aside in a large mixing bowl.
  • Shred the Imitation Crab: Using your hands or a fork, shred the imitation crab into bite-sized pieces, and add them to the bowl with the vegetables.
  • Make the Dressing: In a small bowl, mix Japanese mayonnaise, soy sauce, and sesame oil until smooth and well combined.
  • Toss the Salad: Pour the dressing over the kani and vegetables. Gently toss everything together until all ingredients are evenly coated.
  • Garnish and Serve: Sprinkle sesame seeds on top, and garnish with thinly sliced nori and wasabi if desired. Serve immediately and enjoy!

Notes

  • Ingredient Substitutions: If you can’t find imitation crab, you can substitute with real crab meat, cooked shrimp, or even tofu for a vegetarian option. Just adjust the seasoning as needed.
  • Chill Before Serving: For a more refreshing taste, consider chilling the kani salad in the refrigerator for about 15-20 minutes before serving. This enhances the flavors and makes for a cooler dish.
  • Customization Options: Feel free to customize your kani salad by adding other ingredients like bell peppers, radishes, or even a sprinkle of chili flakes for extra heat. Adjust the dressing ingredients to match your taste preferences.
  • Prep Time: 15
  • Cook Time: 00
  • Category: salad
  • Method: No-cook
  • Cuisine: Japanese

Nutrition

  • Serving Size: 1 cup
  • Calories: 220 kcal
  • Sugar: 4g
  • Sodium: 450 mg
  • Fat: 16g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 10g
  • Fiber: 4 g
  • Protein: 10g
  • Cholesterol: 0mg