1. What is Kani Salad made of?

Kani Salad is made with shredded crab sticks (Kani), fresh cucumber, and carrots, all tossed in a creamy mayo-based dressing. The dressing typically includes mayonnaise, rice vinegar, sugar, and sesame oil. The salad offers a refreshing, crunchy texture with a rich, creamy flavor.

2. Can I make Kani Salad ahead of time?

Yes, Kani Salad can be made ahead of time. It can be stored in the refrigerator for up to 24 hours. Just make sure to cover the salad tightly to keep the ingredients fresh. If preparing ahead, it’s best to add any garnishes, like sesame seeds, just before serving.

3. Can I substitute crab sticks in Kani Salad?

If you don’t have crab sticks or prefer a different option, you can substitute with imitation crab meat, cooked shrimp, or even tofu for a plant-based version. Each substitution will bring its own unique flavor while keeping the essence of the salad intact.

4. Is Kani Salad healthy?

Yes, Kani Salad is a healthy dish, as it combines low-calorie vegetables with crab, which is a good source of protein. The sesame oil provides healthy fats, while the mayo dressing can be made lighter with alternatives like Greek yogurt or avocado for a creamier, healthier option

Kani Salad Recipe: Easy and Delicious (5 Ingredients)

Name: Kani Salad Recipe
Prep time: 15 min
Total time: 45 min
Cuisine: Japanese
Ingredients: Crab sticks (Kani): 200g shredded; Cucumber: 1 large, julienned; Carrots: 2 medium, julienned; Mayonnaise: 1/2 cup; Rice vinegar: 1 tablespoon; Sugar: 1 teaspoon; Sesame oil: 1 teaspoon; Kewpie mayo (optional): 1/4 cup

Description

Kani Salad is a refreshing Japanese crab salad made with shredded crab sticks, cucumber, and carrots tossed in a creamy mayo-based dressing. It’s a light, healthy, and flavorful dish perfect for a quick meal or appetizer. The balance of textures from the crisp vegetables and the rich dressing makes it a versatile dish for any occasion.

Ingredients

Crab sticks (Kani): 200g shredded
Cucumber: 1 large, julienned
Carrots: 2 medium, julienned
Mayonnaise: 1/2 cup
Rice vinegar: 1 tablespoon
Sugar: 1 teaspoon
Sesame oil: 1 teaspoon
Kewpie mayo (optional): 1/4 cup

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Instructions

Shred the crab sticks into thin strips.
Julienne the cucumber and carrots into thin strips.
In a small bowl, whisk together mayonnaise, rice vinegar, sugar, and sesame oil.
Combine the shredded crab sticks, cucumber, and carrots in a large mixing bowl.
Pour the dressing over the ingredients and toss gently to combine.
Adjust the seasoning with more sugar or vinegar if desired.
Refrigerate for 30 minutes to enhance the flavor before serving.
Serve chilled, garnished with sesame seeds or furikake if preferred.

Notes

Ensure the ingredients are fresh for the best flavor and texture.
For a spicier version, add a few drops of sriracha or chili oil to the dressing.
Store leftovers in an airtight container in the fridge for up to 1 day.
If using Kewpie mayo, it adds extra richness to the dressing.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No cook
Cuisine: Japanese

Nutrition

Serving Size: 1 serving
Calories: 200 kcal
Sugar: 5g
Sodium: 350mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 10g
Cholesterol: 30mg