Kani Salad is a favorite among many, after all – most of us start our Sushi frenzy with a bowl of Kani Salad. Personally, I’m a Salmon kind of person, especially that I had Kani all through my pregnancy, so I’ve had it with crab since then – but of course there is always a time when you desperately feel like some, and making it at home is faster and easier than reaching out for delivery.



For Salad

3 medium cucumbers peeled
1 medium carrot peeled
6 Sticks Imitation Crab
2 Tablespoons Panko Crumbs


For Dressing

¼ Cup Kewpie Mayonnaise
1 Tablespoon Rice Vinegar
1 Tablespoon Lime
½ Teaspoon Sugar
½ Teaspoon Paprika
A dash of salt


Add all dressing ingredients to a bowl and whisk gently in to a fork until all ingredients are mixed thoroughly together. Set aside.
Cut both cucumbers and carrots julienne; which is cutting your veggies super thin, think as thin as a matchstick
You can cut your imitation crab julienne as well personally I give mine a spin in the food processor for three seconds on low speed, I like mine shredded finely
Mix all salad ingredients together, and then add the dressing. Mix well and serve.

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