Japanese Kani Salad Recipe
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.
- 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
Salad Ingredients
- 200 grams imitation crab meat (kani), shredded
- 1 medium cucumber, thinly sliced
Dressing
- 3 tablespoons Japanese mayonnaise
- 1 tablespoon rice vinegar
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://spiceupwithsophie.com/japanese-kani-salad-recipe/
