Kani Salad

Kani salad is a Japanese-style salad and one of my favorite ways to use imitation crab sticks. This dish is savory, refreshing, and creamy from the kewpie mayo dressing. Serve with fried rice chips on the side to add texture and crunchiness! Everything can be prepped in less than 15 minutes (including the fried rice chips), making it the perfect dish for a quick and easy meal.

What you’ll need to make Kani Salad at home:

• Few sheets of rice paper, cut into quarters
• 6-8 imitation crab sticks
• Kewpie mayo
• Sriracha
• Juice from 1/2 a lemon
• 2 green onions
• toasted sesame seeds for garnish

How to make this at home:

Let’s make rice paper chips

Heat some neutral oil in a shallow pan on medium-high heat to 350ºF. Carefully drop the rice paper and fry for a few seconds, about 10-15 seconds. Transfer to a wire rack or plate lined with a paper towel. Set aside for later.

Next, let’s make the Kani Salad

Shred your crab sticks, slice your green onions and transfer to a bowl. Add the kewpie mayo, sriracha, and lemon juice to the bowl. Stir to combine and garnish with toasted sesame seeds.

Serve with the fried rice chips on the side.

Video Tutorial

Other tasty recipes you may like:

• Tofu Tangsuyuk (Korean Sweet and Sour Tofu)
• Miso Brown Butter
• Accordion Cucumber Salad
• Pineapple Bun Toast
• Easy Bulgogi Chicken Bowl

Kani Salad

Serves: 2 servings Prep Time: 10 Cooking Time: 5 5

Rating: 5.0/5

( 2 voted )

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Ingredients

• 3 sheets of rice paper, cut into quarters
• 6-8 imitation crab sticks, shredded
• 3 tablespoons Kewpie mayo
• 2 tablespoons Sriracha
• Juice from 1/2 a lemon
• 2 green onions, sliced
• toasted sesame seeds for garnish, optional

 

Instructions

1. In a shallow pan, heat some neutral oil on medium-high heat to 350ºF. Carefully drop the rice paper and fry for a few seconds, about 10-15 seconds. Transfer to a wire rack or plate lined with a paper towel. Set aside for later.

2. Shred your crab sticks and slice your green onions, and transfer to a bowl. Add the kewpie mayo, sriracha, and lemon juice to the bowl. Stir to combine and garnish with toasted sesame seeds.

3. Serve with the fried rice chips on the side.