Kani salad, also known as crab stick salad, is a flavorful Japanese-inspired dish featuring shredded crab sticks, julienned cucumber, and carrots. The ingredients are combined in a creamy dressing made with fresh lemon juice and Kewpie mayo, a beloved Japanese mayonnaise.
INGREDIENTS
- 1 lb crab stick
- ½ large English cucumber, julienned
- 1 large carrot, julienned
Dressing
- ½ cup Japanese mayonnaise (or regular mayo)
- 1 ½ tablespoons lemon juice (or more to taste)
- Salt & pepper, to taste
- 2 teaspoons sriracha (optional for spice)
INSTRUCTIONS
- Make the Dressing: In a small bowl, whisk together the Japanese mayonnaise and lemon juice. For a spicy kani salad, add sriracha. Taste and season with salt and pepper as desired.
- Shred the Crab Stick: Use your hands or a fork to shred the crab stick by running the fork along the length of the stick while holding one end.
- Toss and Serve: In a large bowl, combine the shredded crab stick, julienned cucumber, and carrot. Toss with the dressing to your liking. Serve and enjoy!
Recipe Notes: Store kani salad for up to 3 days in an airtight container in the fridge.
NUTRITION (PER SERVING)
- Calories: 159 kcal
- Carbohydrates: 12g
- Protein: 3g
- Fat: 11g
- Saturated Fat: 2g
- Polyunsaturated Fat: 6g
- Monounsaturated Fat: 2g
- Trans Fat: 0.03g
- Cholesterol: 12mg
- Sodium: 441mg
- Potassium: 63mg
- Fiber: 1g
- Sugar: 3g
- Vitamin A: 1534 IU
- Vitamin C: 3mg
- Calcium: 7mg
- Iron: 0.1mg
