Description
A simple and delicious kani salad recipe featuring imitation crab.
Ingredients
Scale
- 8 oz imitation crab meat
- 1 cup shredded carrots
- 1 cup cucumber, julienned
- 1/2 avocado, sliced
- 1/4 cup mayonnaise
- 1 tbsp rice vinegar
- 1 tsp soy sauce
- 1 tsp sesame oil
- Salt to taste
- Black pepper to taste
Instructions
- In a large bowl, combine imitation crab meat, shredded carrots, and cucumber.
- In a separate bowl, mix mayonnaise, rice vinegar, soy sauce, sesame oil, salt, and black pepper.
- Pour the dressing over the crab mixture and toss gently to combine.
- Top with avocado slices.
- Chill in the refrigerator for 15 minutes before serving.
Notes
- Feel free to add other vegetables like bell peppers or edamame.
- Serve on a bed of greens for a fresh touch.
- This salad can be stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Keywords: kani salad recipe, crab salad, Japanese salad