This kani salad has crisp crunchy vegetables, luscious crab strings with a creamy “kewpie” mayo-based dressing! The ultimate comforting Japanese salad of my dreams. This recipe features ‘’Kani’’ crab but you can use regular imitation crab sticks. This salad can be made into several different dishes! You can make cucumber rolls with this mix, even wrap them up in rice paper or serve it on a bed of cold crisp lettuce.

ENJOY

MAIN INGREDIENTS

14 to 16 ounces or 1lbs. of Kani imitation crab or regular long leg imitation crab meat

(not chunks)

2 Medium carrots, peeled, sliced in half and thinly julienned or 1 cup of matchstick cut carrots

2 Large cucumber, peeled, slice in half, deseeded and julienned

(I used English cucumber for the video)

3 Tablespoons of panko breadcrumbs or tempura bits (topping)

3 Tablespoon of black or white sesame seeds (topping)

Optional – 1 Ripe medium mango, peeled and julienned and

½ Cup of cooked kernel corn (OG recipe)

Tip – They have julienne peelers to slice the veggies faster and easier. (see prep video)

DRESSING

½ Cup of Kewpie Japanese mayo or regular mayo

1 Tablespoon of sesame oil

1 to 2 Tablespoon of sriracha depends on your spice level (optional)

½ Teaspoon of white granulated sugar

1 Teaspoon of soy sauce

Salt + Black Pepper (to taste)

2-3 Tablespoons of fresh lemon juice

* Keto + Sugar Free – Use 1 teaspoon of monkfruit sugar or swerve granulated sugar.

SALAD + CRAB PREPARATION

- Prep all of your veggies and place them in a large bowl. Place in the fridge and set aside.

- In a medium bowl, start prepping your imitation crab. Using your fingers, start by pulling thin strings of the crabsticks lengthways, think of it like string cheese. (see video) Once the crab is prepped place it in the fridge for later use.

- Remember we want everything crisp, cold and fresh. Keep everything in the fridge until ready to mix and serve.

SAUCE PREPARATION

- In a medium bowl add in all your dressing ingredients and whisk with a fork or a whisk until smooth. Lastly add in your fresh lemon juice and mix once again.

SALAD MIX

- Take your veggie prep bowl out of the fridge and place it on your countertop, add in about 4 tablespoons of your sauce on top and mix it. We want each element to have flavor.

- Take out the crab from the fridge and place a handful of your crab strings onto the lightly saucy veggie bowl and mix.

- Add the rest of the crab and sauce to the veggie bowl and mix. Make sure to mix it well with either your hands or a fork.

- Serve right away or store it in an air tight container and refrigerate for up to 3 days.