Kani Salad Recipe
Quick and easy, this classic Kani Salad Recipe is a staple in Japanese Sushi restaurants. You can now make it at home in minutes!
Servings: 8
Cost: $12
Equipment
- cutting board
- spatula
Ingredients
- 14 ounces Kani imitation crab meat
- 1 medium carrot
- 1 large English cucumber
- 1 ripe mango
- 1/2 cup Japanese mayonnaise
- 2 tbsp Sriracha
- 1 tsp soy sauce
- 1 tablespoons lemon juice
- 1/2 tablespoon lemon zest
- salt
- ground pepper
Instructions
- Peel the carrots. Cut in half and then cut into julienne strips. (Or use matchstick cut carrots)
- Peel the cucumbers and cut in half. Remove the seeds. Cut the cucumber into long thin strips.
- Shred the crab sticks by hand by gently pressing the ends to loosen the strips and then peel the crab into strips.
- Peel the ripe mango. Cut into thin slices until you reach the core. Repeat with the opposite side of the core. Stack the slices together and cut into strips.
- In a large bowl, add the cucumber, carrots, crab, and mango.
- Whisk together the mayonnaise, Sriracha, soy sauce, lemon juice and zest.
- Season with salt and pepper, to taste and toss the salad to combine.
- Serve immediately or refrigerate until ready to eat.
Video
Notes
Kani Salad can be made up to 3 days in advance and store in an airtight container in the refrigerator.
Nutrition
Calories: 169kcal | Carbohydrates: 14g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 416mg | Potassium: 119mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1590IU | Vitamin C: 12mg | Calcium: 11mg | Iron: 1mg