Kani Salad

This restaurant-style kani salad is packed with imitation crab meat, cucumber, and a creamy dressing. It's light, fresh, and comes together in minutes. Watch the video below to see how I make it in my kitchen!

Course Appetizer

Cuisine Japanese

Prep Time 5

Total Time 5

Servings servings

Calories 215kcal

Author Arman Liew

Ingredients

2 1/2 ounces imitation crab meat surimi
1/2 large carrot julienned
1 large cucumber julienned

kani salad dressing

1/4 cup + 2 tablespoons mayonnaise
1/2 teaspoon sugar
1 teaspoon sriracha optional
1 teaspoon rice vinegar
2 tablespoons panko breadcrumbs

Instructions

In a bowl, add the crab meat, julienne cucumber, and carrot.
In a small bowl, whisk together the mayonnaise, rice vinegar, sugar, and sriracha, if using it.
Combine the dressing over the salad and mix until well combined.
Transfer to a serving dish and sprinkle with the panko breadcrumbs.

Video

Notes

TO STORE: Leftovers can be stored in the refrigerator for up to three days. Try to keep the dressing separate from the salad, so that it remains crunchy and fresh.

Nutrition