Japanese Kani Side Salad

Name: Japanese Kani Side Salad
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: Japanese
Ingredients: 454 grams imitation crab meat; 2 large carrots, (peeled and julienned); 1/2 large cabbage, (shredded); 1 cup canned corn, (drained well); 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; 1 cup mayonnaise; 2 tablespoons freshly squeezed lemon juice; 1/4 cup finely chopped fresh parsley

A popular side dish served with sushi, a Japanese Kani Side Salad is so delightfully refreshing, it should not be limited to just a sushi side! Prepared with imitation crab, shredded cabbage, julienned carrots and corn in a creamy and zesty sauce, this salad is wonderfully easy and exceptionally delicious!

🌍Japanese 🥗Pescatarian 🏷️Crab 🏷️Imitation 🏷️Japanense Kani

🏷️

🏷️Salad

Total

20 min

Servings

8

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From Lordbyronskitchen · by Lord Byron's Kitchen

Ingredients

454 grams imitation crab meat
2 large carrots, (peeled and julienned)
1/2 large cabbage, (shredded)
1 cup canned corn, (drained well)
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
1 cup mayonnaise
2 tablespoons freshly squeezed lemon juice
1/4 cup finely chopped fresh parsley

12 Ingredients

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Instructions

1
Transfer the prepared crab, carrots, cabbage, corn, and parsley to a large mixing bowl. Set aside.
2
In a smaller mixing bowl, whisk together the mayonnaise, lemon juice, garlic powder, onion powder, salt, ground black pepper, and sesame seeds.
3
Pour the mayonnaise mixture into the mixing bowl with the cabbage and other salad ingredients. Using tongs, toss well to evenly coat.
4
The salad can be eaten immediately but is best covered and refrigerated for at least two hours. Before serving, toss once more to redistribute the sauce mixture.