Description
A creamy, crunchy Kani Salad made with shredded imitation crab, crisp cucumber, and carrot tossed in a light lemon-mayo dressing. This Japanese-style favorite is quick, refreshing, and perfect for sushi night at home, potlucks, or easy lunches.
Ingredients
Scale
- 8 oz imitation crab sticks (seafood sticks), shredded
- 1 medium English cucumber, julienned
- 1 medium carrot, julienned
- ½ cup mayonnaise (preferably Japanese mayo like Kewpie)
- 1 tablespoon fresh lemon juice
- Salt, to taste
- Black pepper, to taste
Optional:
- 1–2 teaspoons sriracha (for spicy Kani Salad)
- 1 teaspoon soy sauce (instead of salt, for extra umami)
- Black sesame seeds (for garnish)
- Chopped cilantro or green onions (for garnish)
- Lemon slices (for serving)
Instructions
- Julienne the cucumber and carrot into thin strips using a grater, food processor, or sharp knife.
- Shred the imitation crab sticks into thin strands using your hands or a fork.
- Add the shredded crab, cucumber, and carrot to a large mixing bowl.
- In a small bowl, whisk together mayonnaise, lemon juice, salt, and black pepper. Add sriracha if making it spicy.
- Pour the dressing over the shredded ingredients and toss gently until evenly coated.
- Garnish with sesame seeds and cilantro or green onions if desired.
- Refrigerate for 30–60 minutes before serving for the best flavor.
Notes
- English, Japanese, or Persian cucumbers work best because they have fewer seeds and less moisture.
- For extra flavor, replace salt with a splash of soy sauce.
- For a lighter version, use light mayonnaise.
- Best served chilled.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cook
- Cuisine: japanese
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 16 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 20 mg