Description
A creamy, crunchy Japanese Kani Salad made with imitation crab, shredded cabbage, carrots, and a rich lemon-mayo dressing — the perfect refreshing Japanese steakhouse side.
Ingredients
454 grams imitation crab meat (pulled into thin strings or broken apart)
2 large carrots, peeled and julienned
1/2 large cabbage, shredded
1 cup canned corn, drained well
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 teaspoon toasted sesame seeds
1 cup mayonnaise
2 tablespoons freshly squeezed lemon juice
1/4 cup finely chopped fresh parsley
Instructions
1. Transfer the prepared crab, carrots, cabbage, corn, and parsley to a large mixing bowl. Set aside.
2. In a smaller mixing bowl, whisk together the mayonnaise, lemon juice, garlic powder, onion powder, salt, ground black pepper, and sesame seeds.
3. Pour the mayonnaise mixture into the bowl with the salad ingredients. Toss well to evenly coat.
4. Cover and refrigerate for at least two hours before serving for best flavor.
5. Toss once more before serving and garnish with extra sesame seeds or parsley.
Notes
For a spicy variation, add 1 teaspoon sriracha or chili oil to the dressing.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad
- Method: Mixing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg
Keywords: Japanese Kani Salad, spicy crab salad, Asian seafood salad