Japanese Kani Side Salad Recipe

Introduction

Japanese Kani Side Salad is a refreshing and simple dish featuring shredded imitation crab mixed with a creamy dressing. Perfect as a light appetizer or a side, this salad brings a delicate balance of flavors and textures to your meal.

Ingredients

• 1 cup imitation crab, shredded
• 2 tablespoons mayonnaise
• ½ cucumber, thinly sliced or julienned
• 1 teaspoon sesame seeds

Instructions

1. Step 1: In a mixing bowl, combine the shredded imitation crab with mayonnaise until evenly coated.
2. Step 2: Add the cucumber to the bowl and gently toss to mix all ingredients together.
3. Step 3: Sprinkle sesame seeds over the salad and give it a final light toss.
4. Step 4: Cover and chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld.

Tips & Variations

• For a tangy twist, mix a teaspoon of rice vinegar into the dressing.
• Use real crab meat for a richer flavor if available.
• Add sliced avocado for creaminess and extra nutrients.
• Lightly toast the sesame seeds to enhance their nutty aroma.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. For best texture, consume within 24 hours as the cucumber may release water over time. Serve chilled and avoid freezing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use real crab instead of imitation crab?

Yes, real crab can be used and will add a richer flavor, though it may increase the cost of the dish. Simply shred the cooked crab meat as you would the imitation crab.

Is it necessary to chill the salad before serving?

Chilling the salad allows the flavors to blend and results in a more refreshing taste, but if you’re short on time, serving it immediately is also fine.

Japanese Kani Side Salad Recipe

Print Recipe

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5 from 289 reviews

A refreshing and light Japanese Kani side salad featuring shredded imitation crab mixed with creamy mayonnaise, crisp cucumber, and nutty sesame seeds. Perfect as an appetizer or accompaniment to Japanese meals.

• Author: Ria
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Category: Side Dish
• Method: No-Cook
• Cuisine: Japanese
• Diet: Halal

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 cup imitation crab, shredded
• 1/4 cup mayonnaise
• 1/2 cup cucumber, thinly sliced or julienned
• 1 teaspoon sesame seeds, toasted

Instructions

1. Prepare the crab: Shred the imitation crab into bite-sized pieces using your hands or a fork to create a flaky texture.
2. Make the dressing and combine: In a mixing bowl, add the shredded crab and mayonnaise. Stir gently to coat the crab evenly without breaking it down excessively.
3. Add cucumber and sesame seeds: Mix in the thinly sliced cucumber and sprinkle sesame seeds over the salad. Toss lightly to incorporate all ingredients.
4. Chill the salad: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld and the salad to chill before serving.

Notes

• For best texture, use chilled mayonnaise when mixing.
• To toast sesame seeds, heat them in a dry skillet over medium heat for 2-3 minutes until golden and aromatic.
• Can be garnished with chopped green onions or a dash of soy sauce for extra flavor.
• Serve chilled as a side dish or appetizer with sushi or Japanese meals.

Keywords: Japanese kani salad, imitation crab salad, Japanese side dish, kani salad recipe, easy Japanese salad