Kani Salad
Kani Salad
Ingredients
For the Salad
- 1 1/2 pounds imitation crab meat, shredded
- 1 seedless cucumber, large, shredded
For the Dressing
- 3/4 cup Kewpie mayo
- 1/2 cup Sriracha mayo
- 1 1/2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon furikake
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
- 1 1/2 tablespoons gochugaru
Instructions
- 1
Prepare the cucumber: Take the large seedless cucumber and shred it. Place the shredded cucumber into a bowl. Firmly squeeze out any excess water from the shredded cucumber using your hands or a clean kitchen towel. This step is crucial for preventing a watery salad.
⏱️ 5 min
- 2
Prepare the crab: Take the imitation crab meat and shred it by hand into a large mixing bowl. Aim for thin, even strands.
⏱️ 5 min
- 3
Make the dressing: In a separate medium-sized bowl, combine the Kewpie mayo, Sriracha mayo, sesame oil, rice vinegar, furikake, white sesame seeds, black sesame seeds, and gochugaru. Whisk these dressing ingredients together until well combined and smooth.
⏱️ 5 min
- 4
Combine and mix the salad: Add the squeezed, shredded cucumber to the large bowl with the shredded imitation crab. Pour the prepared dressing over the crab and cucumber mixture.
⏱️ 3 min
- 5
Toss the salad: Using tongs or a large spoon, thoroughly toss all the ingredients in the large bowl until the crab and cucumber are evenly coated with the dressing.
⏱️ 2 min
- 6
Serve: Transfer the finished Kani Salad to a serving bowl. Garnish with additional furikake and sesame seeds, if desired, for extra flavor and visual appeal. Serve immediately or chill for a short period for a cooler salad.
Kitchen Tools
Nutrition Facts (per serving)
Kani Salad
For the Salad
- 1 1/2 pounds imitation crab meat, shredded
- 1 seedless cucumber, large, shredded
For the Dressing
- 3/4 cup Kewpie mayo
- 1/2 cup Sriracha mayo
- 1 1/2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon furikake
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
- 1 1/2 tablespoons gochugaru
Instructions
- 1
Prepare the cucumber: Take the large seedless cucumber and shred it. Place the shredded cucumber into a bowl. Firmly squeeze out any excess water from the shredded cucumber using your hands or a clean kitchen towel. This step is crucial for preventing a watery salad.
⏱️ 5 min - 2
Prepare the crab: Take the imitation crab meat and shred it by hand into a large mixing bowl. Aim for thin, even strands.
⏱️ 5 min - 3
Make the dressing: In a separate medium-sized bowl, combine the Kewpie mayo, Sriracha mayo, sesame oil, rice vinegar, furikake, white sesame seeds, black sesame seeds, and gochugaru. Whisk these dressing ingredients together until well combined and smooth.
⏱️ 5 min - 4
Combine and mix the salad: Add the squeezed, shredded cucumber to the large bowl with the shredded imitation crab. Pour the prepared dressing over the crab and cucumber mixture.
⏱️ 3 min - 5
Toss the salad: Using tongs or a large spoon, thoroughly toss all the ingredients in the large bowl until the crab and cucumber are evenly coated with the dressing.
⏱️ 2 min - 6
Serve: Transfer the finished Kani Salad to a serving bowl. Garnish with additional furikake and sesame seeds, if desired, for extra flavor and visual appeal. Serve immediately or chill for a short period for a cooler salad.