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A close-up shot of the finished kani salad served in a white bowl on the white marble cooktop, highlighting its creamy texture, vibrant colors, and crispy panko topping, making it visually appealing and ready to be enjoyed.

Kani Salad Recipe

This refreshing and creamy Kani Salad combines shredded imitation crab, crisp vegetables, and a flavorful dressing with a slight kick. Light, delicious, and easy to make in just 10 minutes!
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad, Side Dish
Cuisine Japanese
Servings 4
Calories 215 kcal

Equipment

  • Cutting board
  • Sharp knife or julienne peeler
  • Mixing bowl
  • Measuring spoons
  • Spoon for mixing

Ingredients
  

  • 2 1/2 ounces imitation crab meat surimi
  • 1/2 large carrot julienned
  • 1 large cucumber julienned
  • kani salad dressing
  • 1/4 cup + 2 tablespoons mayonnaise
  • 1/2 teaspoon sugar
  • 1 teaspoon sriracha optional
  • 1 teaspoon rice vinegar
  • 2 tablespoons panko breadcrumbs

Instructions
 

  • Shred the imitation crab meat into thin strips using your hands or a knife.
    A close-up shot of a wooden cutting board on a white marble cooktop, with imitation crab meat being carefully shredded into thin strips by hand, creating delicate and flaky textures for the kani salad.
  • Julienne the cucumber and carrot into thin matchstick pieces.
    A close-up shot of a sharp knife slicing a fresh cucumber and a large carrot into thin matchstick pieces on a wooden cutting board over the white marble cooktop, showcasing the vibrant green and orange colors along with the crisp texture.
  • In a bowl, mix mayonnaise, sugar, sriracha (if using), and rice vinegar to make the dressing.
    A close-up shot of a small glass mixing bowl on the white marble cooktop, with mayonnaise, sugar, sriracha, and rice vinegar being whisked together into a smooth and creamy kani salad dressing, balancing sweet, spicy, and tangy flavors.
  • Add the shredded crab, cucumber, and carrot to the dressing and toss until well coated.
    A close-up shot of a large glass mixing bowl on the white marble cooktop, with shredded imitation crab, julienned cucumber, and carrot being combined with the freshly prepared creamy dressing, ready to be mixed into a flavorful kani salad.
  • Sprinkle panko breadcrumbs on top for extra crunch.
    A close-up shot of a hand sprinkling golden panko breadcrumbs over the kani salad in the large glass mixing bowl on the white marble cooktop, adding a crispy and crunchy finishing touch to the dish.
  • Chill in the refrigerator for 10 minutes for the flavors to meld (optional but recommended).
  • Serve fresh and enjoy as a side dish or light meal.
    A close-up shot of the finished kani salad served in a white bowl on the white marble cooktop, highlighting its creamy texture, vibrant colors, and crispy panko topping, making it visually appealing and ready to be enjoyed.