Japanese Kani Salad
Kani salad shreds imitation crab sticks along the grain for a soft, fibrous texture, then pairs them with julienned cucumber and carrot for crunch. The dressing blends mayonnaise with rice vinegar and lemon juice, producing a coating that is creamy yet finishes clean. Toasted sesame seeds scattered throughout add a nutty warmth that rounds out the mild sweetness of the crab. Patting the vegetables dry before dressing is essential to keep the sauce from thinning. The entire bowl comes together in about ten minutes with no cooking required.
Adjust Servings
Instructions
- 1
Shred the crab sticks into thin strands.
- 2
Julienne cucumber and carrot, then pat dry.
- 3
Whisk mayonnaise, rice vinegar, lemon juice, and sesame seeds for the dressing.
- 4
Add crab and vegetables, then toss lightly with the dressing.
- 5
Chill for 10 minutes before serving.
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