Kani Salad
Jorey Tessier cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
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A creamy, tangy imitation-crab salad with julienned cucumber and carrot, green onions, black sesame seeds, sriracha, and a crunchy seasoned-panko topping. The author describes this as a flexible, “measure with your heart” version.
- Time
- 15 minutes
- Equipment
- No cooking needed
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Gluten, sesame, eggs, and shellfish
- Diet
- Pescatarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 225 g
- 55 g
- 30 g
- 17 g
- 100 g
- 60 g
- 30 g
- 18 g
- 30 g
Weights are estimates. Together, the ingredients weigh about 565 g before cooking, which is about 140 g per serving.
Steps
Julienne the cucumber and carrot. Slice the green onions, and separate the imitation crab into bite-size pieces if needed.
Stir together the mayonnaise, rice wine vinegar, and approximately 1 tablespoon of sriracha to make the dressing.
Add the imitation crab, julienned cucumber and carrot, sliced green onions, and black sesame seeds to the dressing.
Toss gently until the crab and vegetables are evenly coated. Adjust the sriracha and other ingredients to taste, following the author's “measure with your heart” approach.
Top with lots of seasoned panko and serve.
Notes
The source does not provide an exact amount for the cucumber, carrot, green onions, or seasoned panko, nor does it provide detailed preparation or serving instructions. Those quantities and the combining steps are conservative estimates based on the ingredient list. The author notes that there are many ways to make kani salad and that this is simply their preferred version.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 213
- Protein
- 7 g
- Carbs
- 19 g
- Fat
- 13 g
- Fiber
- 2 g
Where the calories come from
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