Kani Salad

A delightful and easy-to-make Spicy Crab Salad with a mix of crunchy vegetables and creamy dressing, perfect for summer gatherings.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Appetizer, Salad

Cuisine: Asian, Japanese

Calories: 200

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

8 ounces Crab sticks (Kani), shredded
1 large Cucumber, julienned
1 medium Carrot, shredded
¼ cup Mayonnaise (or Greek yogurt) Can substitute with Greek yogurt for a lighter option
1-2 tablespoons Sriracha Adjust according to spice preference
1 tablespoon Lemon juice
1 tablespoon Sesame seeds, toasted
to taste Salt
optional Green onions, chopped For a fresh finish

Method

Preparation

Place the shredded crab sticks in a large bowl.
Add the julienned cucumber and shredded carrot to the bowl.
In a smaller bowl, whisk together the mayonnaise, Sriracha, and lemon juice.
Pour the dressing over the crab mixture and gently fold to combine.
Sprinkle with toasted sesame seeds and a pinch of salt.
Toss gently to combine and serve.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 12gProtein: 10gFat: 15gSaturated Fat: 2gSodium: 300mgFiber: 2gSugar: 3g

Notes

Feel free to substitute crab sticks with marinated tofu or chickpeas for a vegan version. For additional crunch, consider adding bell peppers or radishes, and for an Asian touch, include pea shoots or seaweed. The salad can be made a day in advance but store sesame seeds separately until serving.

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