Japanese Kani Salad
Quick answer
- Total time
- 15 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Mayonnaise thinned with rice vinegar and lemon juice gives this Japanese imitation-crab salad a creamy coating that does not feel heavy.
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Crab stick pulled into thin shreds along the grain mixes with matchsticks of cucumber and carrot and takes the dressing evenly, and with no cooking involved it comes together in minutes.
Ingredients
Instructions
- 1
Pull 180 g imitation crab sticks apart by hand along the natural grain.
Do not chop them with a knife, because long fibrous strands hold the dressing better and keep the salad from feeling mushy.
- 2
Cut 120 g cucumber and 60 g carrot into long, thin julienne strips.
Press the cucumber especially well with paper towels until the surface feels dry, since leftover moisture will thin the mayonnaise quickly.
- 3
In a bowl, stir 3 tablespoons mayonnaise with 1 tablespoon rice vinegar and 1 tablespoon lemon juice first.
When the dressing looks glossy and smooth with no lumps, mix in 1 tablespoon sesame seeds.
- 4
Add the shredded imitation crab to the dressing first and loosen it gently.
Add the cucumber and carrot afterward, then toss by lifting with chopsticks or tongs so the vegetables stay crisp and do not collapse.
- 5
Once everything is lightly coated, toss gently once more before the cucumber releases water.
- 6
Cover the bowl and chill the salad for 10 minutes.
Just before serving, check the bottom of the bowl; if liquid has collected, drain it gently and serve the salad cold.
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