Description
This Kani Salad is a light and refreshing dish featuring shredded imitation crab meat, crisp vegetables, and a creamy dressing. Quick to prepare, it’s perfect as a meal or side, appealing to both sushi lovers and salad fans. Enjoy the vibrant flavors and textures in every bite!
Ingredients
Scale
- 8 oz imitation crab meat (kanikama), shredded
- 1 medium cucumber, julienned
- 1 medium carrot, julienned
- 1 avocado, diced
- 1/4 cup green onions, chopped
- 1/4 cup mayonnaise (preferably Japanese mayo, like Kewpie)
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sriracha (optional, for heat)
- Salt and pepper to taste
- 1 tablespoon sesame seeds (for garnish)
- Mixed greens or lettuce (for serving)
Instructions
- Rinse the cucumber and carrot under cold water. Peel the carrot and cut it into thin strips (julienne). For the cucumber, cut off the ends, slice it in half lengthwise, and then slice each half into thin strips.
- Cut the avocado in half, remove the pit, and scoop the flesh out with a spoon. Dice the avocado into small cubes and set aside. To prevent browning, sprinkle a little lemon juice over the diced avocado.
- Chop the green onions finely, using both the white and green parts for added flavor.
- Shred the imitation crab meat into bite-sized pieces or cut it into strips.
- In a medium-sized mixing bowl, combine the mayonnaise, rice vinegar, soy sauce, sesame oil, and sriracha (if using). Whisk together until smooth and well combined.
- Season the dressing with salt and pepper to taste. Adjust flavors as needed.
- In a large mixing bowl, add the shredded imitation crab meat, julienned cucumber, julienned carrot, diced avocado, and chopped green onions.
- Pour the dressing over the salad mixture and gently toss everything together, ensuring all ingredients are evenly coated. Be careful not to mash the avocado.
- Taste the salad and adjust seasoning if necessary.
- Place a handful of mixed greens or lettuce on each plate as a bed for the kani salad.
- Scoop the kani salad mixture on top of the greens, mounding it for presentation.
- Sprinkle sesame seeds over the top for garnish. Optionally, drizzle extra sesame oil or soy sauce for added flavor.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Gently toss the salad before eating to redistribute the dressing. Note that the avocado may brown slightly but will still taste delicious.
Notes
- Der Teig darf während der Ruhezeit nicht bewegt werden.
- Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
- Prep Time: 15 minutes
- Cook Time: 0 minutes