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Japanese Kani Side Salad Recipe

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★★★★

3.8 from 80 reviews

This Japanese Kani Side Salad is a refreshing and vibrant dish featuring imitation crab meat, fresh vegetables, and a creamy sesame mayonnaise dressing. Perfect as a light appetizer or a side dish, it combines crunchy cabbage, sweet corn, and julienned carrots with a zesty, flavorful dressing enhanced by garlic, onion powder, and toasted sesame seeds. Ready in just 20 minutes, this salad is best served chilled to bring out its harmonious flavors.

Ingredients

Scale

Main 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

Seasonings and Dressing

  • 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 ingredients: Transfer the imitation crab meat, julienned carrots, shredded cabbage, drained corn, and chopped fresh parsley into a large mixing bowl. Set aside to combine later.
  2. Make the dressing: In a smaller 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. Combine the salad and dressing: Pour the prepared mayonnaise dressing over the bowl containing the crab and vegetables. Using tongs, toss everything thoroughly to ensure all ingredients are evenly coated with the dressing.
  4. Chill and serve: The salad can be served immediately, but it tastes best when covered and refrigerated for at least two hours to allow the flavors to meld. Before serving, toss the salad once more to redistribute the dressing evenly.

Notes

  • For best texture, shred the cabbage finely and julienne the carrots thinly.
  • Using fresh lemon juice adds brightness to the dressing, but bottled lemon juice can be used as a substitute in a pinch.
  • Refrigerating the salad for at least two hours enhances the flavor and blends the seasoning well.
  • To make this salad gluten-free, ensure the imitation crab meat used is gluten-free certified.
  • Toast sesame seeds lightly over a dry pan before adding them if you wish to boost their nutty aroma.

Keywords: Japanese Kani Salad, crab salad, imitation crab recipe, Japanese side dish, seafood salad, no-cook salad, sesame dressing

Find it online: https://epicrecipebox.com/japanese-kani-side-salad-recipe/