Is kani salad gluten-free?

No it's not because it contains soy sauce. However, it can easily be made gluten-free - you just need to swap regular soy sauce for gluten-free soy sauce or tamari sauce.

Is kani salad authentic Japanese food?

Yes. While variations exist, kani salad is a common Japanese-style appetizer popularized by sushi restaurants.

What are imitation crab sticks made out of?

Imitation crab meat is made from surimi , a sticky paste made from different types of fish that have been pounded and combined with binders (starch, soy protein and egg whites). The paste is then seasoned with salt, sugar, msg, and other seasonings, and formed into different shapes that are cooked or cured.

Can I use real crab in kani salad?

Yes. While the dish is traditionally made with imitation crab (surimi), real crab meat can be used for a more delicate, natural seafood flavor. Keep in mind that real crab is less sweet and more delicate, so gently fold it into the dressing to avoid breaking it apart.

What other veggies can I use instead of cucumbers?

Other common veggies used in crab salad include julienned carrot strips, shaved cabbage, lettuce, sprouts and sweet corn kernels. Some people even add thinly sliced mango for a pop of sweetness.

Kani Salad (Japanese Crab Stick Salad)

Name: Kani Salad - カニカマサラダ
Prep time: 15 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 1 Japanese cucumber or 1/2 English cucumber, sliced thin (use the thinnest setting if you are using a mandolin); 3 ounces imitation crab (finely chopped lengthwise); 2 tablespoons shallot (minced); 2 1/2 tablespoons Japanese kewpie mayonnaise or regular mayonnaise; 1 teaspoon rice vinegar or apple cider vinegar; 1 1/2 teaspoon soy sauce; 1/4 teaspoon ground black pepper; Use all the ingredients from above plus 1 tablespoon sriracha sauce or more.

Kani Salad – カニカマサラダ

Japanese kani salad with cucumber and creamy dressing

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5 from 6 reviews

This is a light and creamy Japanese crab salad that can be served as a side or a snack.

Author: Caroline Phelps
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 2 people 1x
Category: Salads
Method: Mixed
Cuisine: Japanese
Diet: Low Calorie

Ingredients

Units Scale

1 Japanese cucumber or 1/2 English cucumber, sliced thin (use the thinnest setting if you are using a mandolin)
3 ounces imitation crab (finely chopped lengthwise)
2 tablespoons shallot (minced)
2 1/2 tablespoons Japanese kewpie mayonnaise or regular mayonnaise
1 teaspoon rice vinegar or apple cider vinegar
1 1/2 teaspoon soy sauce
1/4 teaspoon ground black pepper

Spicy Kani Salad:

Use all the ingredients from above plus 1 tablespoon sriracha sauce or more.

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Instructions

Remove excess water from the sliced cucumber: Take cucumber slices in the palm of your hands and squeeze out as much water as you can – be careful not to break the slices.
Cut the crab: Lightly shred or chop the imitation crab and set aside.
Put the salad together: Put cucumber, shallot, and imitation crab in a bowl and toss.
Make the dressing: In a separate bowl, whisk the mayonnaise, rice vinegar, soy sauce and black pepper, until smooth. Add sriracha sauce at this point if you are making the spicy version.
Add the dressing to the salad: Pour the dressing over the cucumber, shallot, and fake crab meat. Stir well until the vegetables and crab meat are evenly coated. Serve.

Notes

This Kani Salad will keep refrigerated in an airtight container for up to 2 days.

Nutrition

Serving Size: 1 serving
Calories: 100
Sugar: 4.6g
Sodium: 600.2mg
Fat: 4.4g
Saturated Fat: 0.8g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 11.2g
Fiber: 0.8g
Protein: 4.1g
Cholesterol: 11.5mg

Find it online: https://pickledplum.com/kani-salad-recipe/