Description
A quick and delicious Japanese Kani salad made with imitation crab, fresh vegetables, and a creamy dressing.
Ingredients
Scale
- 8 oz (225g) imitation crab sticks (kanikama), shredded
- 1 English cucumber, julienned
- 1 medium carrot, julienned
- 1 ripe Ataulfo or Champagne mango, julienned
- 1 ripe avocado, sliced
- 3 tablespoons Kewpie mayonnaise
- 1 tablespoon sriracha
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon fresh lime juice
- 2 tablespoons panko breadcrumbs, toasted
- 1 tablespoon toasted sesame seeds
- 2 spring onions, thinly sliced (optional)
- Fresh lime wedges, for serving
Instructions
- Whisk Kewpie mayo, sriracha, soy sauce, rice vinegar, sesame oil, and lime juice in a small bowl until smooth. Taste and adjust sriracha for heat.
- Shred imitation crab sticks into thin strips. Julienne cucumber, carrot, and mango into uniform matchstick strips.
- Toast panko in a dry skillet over medium heat for 2 minutes until golden.
- Add shredded crab, cucumber, carrot, and mango to a bowl. Pour dressing over and gently toss until coated. Chill for 15 minutes.
- Transfer to a serving bowl. Fan avocado slices on top, sprinkle with panko, sesame seeds, and spring onions. Serve with lime wedges.
Notes
Add panko and avocado just before serving to maintain texture. Make components ahead of time and assemble just before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 15mg