Kani salad
This imitation crab salad is easy to make, with a lovely light flavor and mix of crunch and creaminess.
Servings: 2 approx
Calories: 169kcal
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Ingredients
- 3.5 oz imitation crab sticks (kanikama)
- 1 Persian cucumber or approx ⅓ English cucumber
- ½ carrot (or whole if it is small)
- 2 tablespoon Japanese mayonnaise Kewpie mayo
- 1 teaspoon lemon juice
- 1 teaspoon toasted sesame seeds plus a little more for garnish
Instructions
- Shred up the imitation crab into thin strips - you can use a fork to help or just shred by hand, as I usually find easier.
- Trim the ends off the cucumber then cut in half, so the length is similar to the crab sticks. Cut each half into thin strips (julienne) - you can cut in slices then cut each into strips or as you prefer. Peel the carrot and similarly cut into lengths and thin strips, similar in size to the pieces of cucumber.
- Place the shredded crab sticks, strips of cucumber and carrot in a bowl. Mix together the mayonnaise, lemon juice and sesame seeds in a small dish then add to the crab and vegetables. Mix together so everything is well coated, then serve or store in the fridge until needed. If you like, serve on a lettuce leaf for a bit of contrast in color and with some additional sesame seeds sprinkled on top.
Video
Notes
You can store this in the fridge in an airtight container for up to three days.
This serves around 2 - 3 as a side depending on how large a portion.
If you don't have Japanese mayonnaise, you can use other mayonnaise instead, it just has a slightly different flavor. You can also make the dressing slightly spicy with a little added sriracha, and/or increase the lemon to taste.
Nutrition
Calories: 169kcal | Carbohydrates: 13g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 11mg | Sodium: 390mg | Potassium: 150mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5053IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 0.4mg
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