Description
A refreshing and light salad featuring imitation crab and fresh vegetables.
Ingredients
Scale
- 18 oz imitation crab sticks (2 packs)
- 5.8 oz cucumber (1/2 large; use a low-seed variety like English, Persian, or Japanese)
- 3.4 oz carrots (2 medium)
- 1/2 cup mayonnaise (Kewpie or regular)
- 1.5 Tbsp lemon juice or more to taste; OR rice wine vinegar
- 1/2 tsp salt or soy sauce
- 1/4 tsp black pepper
- 1/2 Tbsp sriracha hot chili sauce or hot sauce (optional for spiciness)
- To garnish: sesame seeds, lemon slices, cilantro (or green onion)
Instructions
- Chop the imitation crab sticks into bite-sized pieces.
- Slice the cucumber and carrots into thin strips.
- In a bowl, combine the crab, cucumber, and carrots.
- Add mayonnaise, lemon juice, salt, black pepper, and sriracha to the bowl.
- Toss everything together until well mixed.
- Adjust seasoning to taste.
- Garnish with sesame seeds, lemon slices, and cilantro or green onion.
- Serve chilled.
Notes
- Use low-sodium soy sauce for a healthier option.
- Feel free to adjust the spice level with more or less sriracha.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg
Keywords: Kani Salad, Crab Salad, Japanese Salad