Description
A refreshing Japanese-style salad made with imitation crab (kani), cucumber, and a creamy, tangy mayo-based dressing.
Ingredients
Units
Scale
- 1 cup imitation crab sticks (kani), shredded
- 1/2 cucumber, julienned
- 1/4 cup julienned carrots
- 2 tbsp Japanese mayonnaise (Kewpie preferred)
- 1 tsp rice vinegar
- 1/2 tsp sugar
- 1/2 tsp soy sauce
- 1 tsp sriracha (optional for spice)
- 1 tsp toasted sesame seeds (for garnish)
Instructions
- Shred the imitation crab sticks into thin strips using your hands or a fork.
- Julienne the cucumber and carrots into thin, matchstick-sized strips.
- In a small bowl, mix the Japanese mayonnaise, rice vinegar, sugar, soy sauce, and sriracha (if using) until smooth.
- In a large bowl, combine the shredded kani, cucumber, and carrots.
- Pour the dressing over the salad and toss gently to coat evenly.
- Chill for 10–15 minutes before serving for best flavor.
- Garnish with toasted sesame seeds before serving.
Notes
- Use real crab meat for a more authentic but expensive version.
- Japanese mayonnaise adds authentic flavor; regular mayo can be substituted in a pinch.
- Add mango slices or tobiko for extra texture and taste.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg