Japanese Kani Side Salad Recipe

Introduction

Japanese Kani Side Salad is a refreshing and flavorful dish featuring imitation crab meat tossed with crisp vegetables and a zesty mayonnaise dressing. Perfect as a light side or appetizer, this salad offers a delightful balance of textures and subtle Asian-inspired flavors.

Ingredients

• 454 grams imitation crab meat
• 2 large carrots, peeled and julienned
• 1/2 large cabbage, shredded
• 1 cup canned corn, drained well
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1 teaspoon toasted sesame seeds
• 1 cup mayonnaise
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup finely chopped fresh parsley

Instructions

1. Step 1: Transfer the imitation crab meat, julienned carrots, shredded cabbage, drained corn, and chopped parsley to a large mixing bowl. Set aside for now.
2. Step 2: In a smaller bowl, whisk together the mayonnaise, lemon juice, garlic powder, onion powder, salt, black pepper, and toasted sesame seeds until smooth and well combined.
3. Step 3: Pour the mayonnaise dressing over the salad ingredients in the large bowl. Using tongs, toss thoroughly to ensure every component is evenly coated with the dressing.
4. Step 4: The salad can be served right away, but it’s best to cover and refrigerate it for at least two hours to allow the flavors to meld. Before serving, toss the salad once more to redistribute the dressing.

Tips & Variations

• For added crunch, sprinkle toasted sliced almonds or chopped peanuts on top before serving.
• Substitute mayonnaise with Japanese Kewpie mayo for a richer, creamier texture.
• Add a splash of rice vinegar or a pinch of sugar to the dressing for a slightly tangier or sweeter taste.
• Include thinly sliced cucumbers or radishes for extra freshness and color.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To enjoy the best texture and flavor, toss the salad again before serving. Avoid keeping it longer, as the vegetables may become soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use real crab meat instead of imitation crab?

Yes, real crab meat can be used as a substitute and will enhance the flavor, but it tends to be more delicate and expensive. Adjust quantity based on preference.

Is this salad suitable for meal prep?

Absolutely. The salad holds up well refrigerated for a day or two, making it a convenient option for preparing ahead. Just toss before serving to refresh the flavors.

Japanese Kani Side Salad Recipe

Print Recipe

★★★★★

4.6 from 129 reviews

This Japanese Kani Side Salad is a refreshing and flavorful dish that combines imitation crab meat with fresh vegetables and a tangy mayonnaise-based dressing. Perfect as a light appetizer or a side dish, it features shredded cabbage, julienned carrots, and sweet corn, all tossed in a savory blend of garlic, onion, lemon juice, and toasted sesame seeds. Easy to prepare and best served chilled, this salad brings a delightful crunch and umami taste to your table.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Japanese
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Salad Ingredients

• 454 grams imitation crab meat
• 2 large carrots, peeled and julienned
• 1/2 large cabbage, shredded
• 1 cup canned corn, drained well
• 1/4 cup finely chopped fresh parsley

Dressing Ingredients

• 1 cup mayonnaise
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1 teaspoon toasted sesame seeds

Instructions

1. Prepare the Salad Base: Transfer the imitation crab meat, julienned carrots, shredded cabbage, drained canned corn, and chopped parsley into a large mixing bowl. Set this bowl aside while you prepare the dressing.
2. Make the Dressing: In a smaller mixing bowl, whisk together the mayonnaise, freshly squeezed lemon juice, garlic powder, onion powder, salt, ground black pepper, and toasted sesame seeds until smooth and well combined.
3. Toss the Salad: Pour the dressing over the salad ingredients in the large mixing bowl. Using tongs, toss thoroughly to ensure every ingredient is evenly coated with the creamy, flavorful dressing.
4. Chill and Serve: While the salad can be served immediately, it is best to cover it and refrigerate for at least two hours to allow the flavors to marry. Before serving, give the salad another gentle toss to redistribute the dressing evenly.

Notes

• For best flavor, refrigerate the salad for at least two hours before serving.
• You can substitute real crab meat for imitation crab for a fresher taste.
• Feel free to add sliced cucumbers or radishes for extra crunch and freshness.
• To keep the salad gluten free, verify that the mayonnaise and imitation crab used are gluten free.
• This salad pairs well with sushi or as a light lunch on its own.

Keywords: Japanese Kani Side Salad, imitation crab salad, Japanese salad, kani salad recipe, no-cook salad, healthy side dish