Japanese Kani Salad Recipe

Introduction

Japanese Kani Salad is a refreshing and light dish featuring shredded imitation crab dressed in a tangy, creamy sauce. It’s perfect as an appetizer or a side that brings a burst of flavor and texture to any meal.

Ingredients

• 1 cup imitation crab, shredded
• 1/2 cucumber, thinly sliced
• 3 tablespoons mayonnaise
• 1 tablespoon rice vinegar

Instructions

1. Step 1: Shred the imitation crab into bite-sized pieces and place them in a mixing bowl.
2. Step 2: In a separate small bowl, whisk together the mayonnaise and rice vinegar until smooth to create the dressing.
3. Step 3: Add the thinly sliced cucumber and the dressing to the shredded crab, then gently toss to combine evenly.
4. Step 4: Cover the salad and chill in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Step 5: Serve cold as a refreshing side dish or appetizer.

Tips & Variations

• For extra texture, sprinkle toasted sesame seeds on top before serving.
• Fresh crab meat can be used instead of imitation crab for a more authentic taste.
• Add a touch of wasabi or a few drops of soy sauce to the dressing for a spicy twist.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed chilled and fresh, so avoid storing it for too long to maintain crispness and flavor. Before serving leftovers, give it a gentle stir.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh crab instead of imitation crab?

Yes, fresh crab meat works well and adds a more authentic flavor, though it can be more expensive and requires additional preparation.

Is there a substitute for mayonnaise in the dressing?

You can use Greek yogurt as a lighter alternative, which will still provide creaminess while adding a slight tang.

Japanese Kani Salad Recipe

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4.7 from 70 reviews

Japanese Kani Salad is a refreshing and light salad featuring shredded imitation crab meat combined with crisp cucumber slices and a creamy, tangy dressing made from mayonnaise and rice vinegar. This easy-to-make salad is perfect as a side dish or appetizer, showcasing the subtle flavors of Japanese cuisine with a delightful texture contrast.

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 40 minutes
• Yield: Serves 2-3 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Japanese
• Diet: Halal

Ingredients

Scale 1x2x3x

Salad Ingredients

• 200 grams imitation crab meat (kani), shredded
• 1 medium cucumber, thinly sliced

Dressing

• 3 tablespoons Japanese mayonnaise
• 1 tablespoon rice vinegar

Instructions

1. Prepare the crab: Shred the imitation crab meat into thin, bite-sized pieces using your hands or a fork to create a delicate texture suitable for the salad.
2. Prepare the cucumber: Thinly slice the cucumber into rounds or half-moons, depending on preference. For added crispness, you may lightly salt and drain excess water from the cucumber slices.
3. Make the dressing: In a small bowl, whisk together the Japanese mayonnaise and rice vinegar until smooth and well combined, creating a creamy and tangy dressing that complements the crab.
4. Combine ingredients: In a mixing bowl, gently fold the shredded crab and cucumber slices with the dressing, ensuring all ingredients are evenly coated without breaking the crab pieces.
5. Chill the salad: Cover the salad and refrigerate for at least 30 minutes to let the flavors meld and to serve it cold for the best texture and taste.
6. Serve: After chilling, give the salad a light toss before serving. Optionally, garnish with toasted sesame seeds or thinly sliced green onions for extra flavor and presentation.

Notes

• Use Japanese mayonnaise for authentic flavor; if unavailable, a good quality mayo mixed with a pinch of sugar works as a substitute.
• For extra texture and flavor, add a small amount of finely chopped scallions or sprinkle toasted sesame seeds on top.
• Do not overdress the salad to keep the flavors balanced and avoid sogginess.
• Imitation crab is generally made from surimi (fish paste), which keeps the dish economical and accessible.
• This salad is best consumed fresh within 24 hours to maintain the freshness of the crab and cucumber.

Keywords: Japanese Kani Salad, crab salad, imitation crab recipe, cucumber salad, Japanese appetizer, kani salad