Description
A creamy and refreshing Japanese Kani Salad made with imitation crab, shredded cabbage, carrots, corn, and a zesty mayonnaise dressing.
Ingredients
Scale
- 454 grams imitation crab meat
- 2 large carrots, peeled and julienned
- 1/2 large cabbage, shredded
- 1 cup canned corn, drained
- 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 fresh parsley, finely chopped
Instructions
- Prepare the imitation crab by pulling it into thin strands
- Julienne the carrots, shred the cabbage, and drain the corn well
- Add crab, carrots, cabbage, corn, and parsley to a large mixing bowl
- In a separate bowl, whisk together mayonnaise, lemon juice, garlic powder, onion powder, salt, pepper, and sesame seeds
- Pour the dressing over the salad ingredients and toss until evenly coated
- Cover and refrigerate for at least two hours before serving
- Toss once more before serving
Notes
- Chilling improves flavor and texture
- Stir gently before serving leftovers
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 292
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg