Name: Kani Salad [Japanese Crab Salad]
Prep time: 10 min
Cook time: PT-492543H45M1S
Cuisine: Japanese
Ingredients: 500 g crab sticks (defrosted); 1 medium carrot; 1 medium mango; 1 medium cucumber; ½ cup mayonnaise (Kewpie); 2 tsp sriracha; Juice of ½ lemon; Salt and pepper to taste

Ingredients

Scale

500 g crab sticks (defrosted)
1 medium carrot
1 medium mango
1 medium cucumber
½ cup mayonnaise (Kewpie)
2 tsp sriracha
Juice of ½ lemon
Salt and pepper to taste

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Instructions

Defrost crab sticks and cut into bite-sized pieces.
Peel and slice the carrot into thin matchsticks. Dice the mango and slice the cucumber.
In a large mixing bowl, combine crab sticks, carrot, mango, and cucumber. Season with salt and pepper.
In a separate bowl, mix mayonnaise, sriracha, and lemon juice until well combined.
Pour dressing over the salad mixture and gently toss until evenly coated.
Serve immediately or chill for about 10 minutes for enhanced flavor.

Author: Jennifer Carter
Prep Time: 10 minutes
Cook Time: N/A
Category: Appetizer/Salad
Method: Mixing
Cuisine: Japanese

Nutrition

Serving Size: 1 cup (200g)
Calories: 290
Sugar: 8g
Sodium: 460mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 9g
Cholesterol: 10mg