You can recreate you favorite crab stick salad or kani salad at home with this easy recipe. If salads are a little too light for your taste, try wrapping this up in a whole-wheat tortilla to make it a full meal.
Crab Stick (Kani) Salad Recipe
This Japanese crab stick salad recipe is a cinch to make.
Ingredients
Crab Stick (Kani) Salad Ingredients
- 1/3 Cup Japanese mayonnaise
- 1 tablespoon chili soybean paste or tobanjang
- 1/3 Cup rice wine vinegar
- 1/4 teaspoon sesame oil toasted
- 1 bag Salad greens mixed
- 1 Cup crab stick (kani) shredded
- 1 large Cucumber seeded and cut into strips
- Japanese rice crackers crushed
- 4 12-inch Flour tortillas warmed
Instructions
- Make the dressing: Whisk together Japanese mayonnaise, chili soybean paste (tobanjang), rice wine vinegar, and toasted sesame oil until well combined.
- Toss together salad greens, shredded crabstick (kani), and cucumber. Toss salad with dressing. Top with crushed Japanese rice crackers, if desired. If using in a wrap, divide salad into 4 portions and wrap in flour tortillas.
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