Description
A vibrant and crunchy salad featuring crab sticks, fresh veggies, and a creamy dressing, perfect for a light meal or side dish.
Ingredients
Scale
- 1 lb crab sticks
- ½ large English cucumber, julienned
- 1 large carrot, julienned
- ½ cup Japanese mayonnaise (or regular mayo)
- 1 ½ tablespoons lemon juice
- Salt & pepper (to taste)
- 2 teaspoons sriracha (optional)
Instructions
- Prep those veggies: Start by julienning your cucumber and carrot.
- Shred the crab sticks: Gently shred the crab sticks by hand or chop them into bite-sized pieces.
- Mix the creamy goodness: In a large bowl, combine mayonnaise, lemon juice, salt, pepper, and sriracha, mixing until smooth.
- Fold it all together: Add shredded crab, cucumber, and carrot to the bowl, and gently toss until coated.
- Taste and adjust: Taste for seasoning and adjust lemon juice, salt, or spice as desired.
- Chill out: Let your Kani salad chill in the fridge for 15-30 minutes.
- Serve it up: Scoop onto plates and garnish as desired.
Notes
Can be served in bowls, lettuce wraps, or avocado halves. Great with crispy wonton chips.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 225
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Kani salad, crab salad, Japanese salad, fresh salad, vegetable salad, quick recipes