Japanese Kani Side Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://bitesizedbenny.com/japanese-kani-side-salad-recipe/
