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
- 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 mins
Nutrition
- Calories: 210 kcal
- Sugar: 4 g
- Protein: 6 g