Kani Salad Recipe (Japanese Crab Stick Salad)
Recipe Information
Japanese Kani Salad
Cultural Context
Originating from Japan, Kani Salad showcases the country's love for fresh, light ingredients, often enjoyed as a side dish in sushi restaurants. This salad embodies the balance of flavors and textures, combining the sweetness of crab with crunchy vegetables. Today, variations of Kani Salad can be found worldwide, often adapted to local tastes and ingredient availability.
surimi crab meat
🥗Healthier: real crab meat
💰Cheaper: imitation crab
Imitation crab is more affordable and widely available.
mayonnaise
🥗Healthier: Greek yogurt
💰Cheaper: sour cream
Greek yogurt offers a healthier option with less fat.
sesame oil
🥗Healthier: olive oil
💰Cheaper: vegetable oil
Olive oil is a healthier fat alternative.
avocado
💰Cheaper: mashed peas
Mashed peas can mimic creaminess at a lower cost.
Slice the cucumber in half lengthwise and then into thin slices at a 20 degree angle.
Peel and trim the carrot, cut it into three to four pieces, and julienne into thin matchsticks.
Sprinkle salt over the cucumber and carrot mixture and toss to combine.
Rehydrate glass noodles in boiling water for about seven minutes, then drain and rinse under cold water.
Shred the kanikama by rolling it between hands and then shredding the remaining sheets.
Massage the cucumber and carrot mixture to coax out excess liquid.
Combine the glass noodles, kanikama, cucumber, carrot, black sesame seeds, and chopped scallions in a bowl.
Grate lemon zest into the salad and squeeze about 2 teaspoons of lemon juice in.
Add the Japanese mayonnaise and stir everything together.
Serve the salad on a leaf of lettuce and garnish with additional scallions.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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