Japanese Kani Side Salad

Course: Salad, Seafood, Side Dish

Cuisine: Japanese

Prep Time: 20

Total Time: 20

Servings: servings

Calories: 292kcal

Author: Lord Byron's Kitchen

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!

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Ingredients

454 grams imitation crab meat (if using sticks, pull the sticks into thin strings and if using flake style, loosely break the chunks apart with your hands)
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

Instructions

Transfer the prepared crab, carrots, cabbage, corn, and parsley to a large mixing bowl. Set aside.
In a smaller mixing bowl, whisk together the mayonnaise, lemon juice, garlic powder, onion powder, salt, ground black pepper, and sesame seeds.
Pour the mayonnaise mixture into the mixing bowl with the cabbage and other salad ingredients. Using tongs, toss well to evenly coat.
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.

Notes

Nutrition