Kani Salad Recipe (Japanese Crab Stick Salad)

By No Recipes · 30 min

Ingredients

Instructions

1. Toss the sliced cucumbers and julienned carrots with the salt in a bowl and set aside to sweat.
2. Break the glass noodles into roughly 3-inch pieces, put them in a heat-safe bowl, cover completely with boiling water and let rehydrate for 7 minutes.
3. Shred the crab sticks by rolling them between your hands, then pulling the strands apart.
4. Drain the rehydrated noodles, rinse with cold water, squeeze out excess water by hand and add them to the crab sticks.
5. When the cucumbers and carrots start to go limp, massage them to draw out more water, then gather them up and squeeze out as much liquid as possible. Add them to the bowl.
6. Add the black sesame seeds, scallions and Japanese mayonnaise to the bowl. Grate zest from half the lemon over the salad with a microplane, then halve the lemon and squeeze in the 2 teaspoons of lemon juice.
7. Toss everything together and serve on a bed of lettuce.

Summarized from No Recipes's video. Watch it for the details.

More recipes with

ScallionLemonCarrotCucumberCrabGlass noodle