Kani Salad

Name: Kani Salad
Yield: 4 servings
Ingredients: 1 teaspoon sriracha chili sauce; 2 tablespoons rice vinegar; 1/2 teaspoon sugar; 1/2 teaspoon paprika; 1/4 cup japanese mayonnaise; 1/2 teaspoon freshly grated ginger; 1 pinch salt; 2 apples; 3 baby cucumber; 4 kani sticks (1/2 lb. imitation crab)

Vegan Vegetarian

Be the first to rate this recipe

Ingredients

1 teaspoon sriracha chili sauce ⓘ
2 tablespoons rice vinegar
1/2 teaspoon sugar
1/2 teaspoon paprika
1/4 cup japanese mayonnaise
1/2 teaspoon freshly grated ginger ⓘ
1 pinch salt ⓘ
2 apples ⓘ
3 baby cucumber
4 kani sticks (1/2 lb. imitation crab) ⓘ

Instructions

Whisk the first seven ingredients together for the dressing. Taste for seasoning and set aside.
Shred the crab sticks by hand and place in a large bowl. Shred the cucumber and apples in a food processor (or julienne by hand) and place in the bowl.
Toss with the dressing.

Nutrition & Diet Analysis (per serving)

108 kcal 5% DV

Protein Fat Carbs

Macronutrients

Protein 4.2g 8% DV

Total Fat 3.4g 4% DV

Carbs 22.8g 8% DV

Fiber 10.1g 36% DV

Sugar 5.3g 11% DV

Electrolytes

Sodium 9710.3mg 100% DV

Potassium 693mg 15% DV

Vitamins & Minerals

Vitamin A 616.8mcg 69% DV

Vitamin C 19.7mg 22% DV

Calcium 74.8mg 6% DV

Iron 5.6mg 31% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

Explore Ingredients

You May Also Like

Bantam Corn Relish

Bellini Mimosas

Mashed Chick Peas/Garbanzo Beans

Crockette Italian Pot Roast

Corn and Tomato Salad with Thyme and Roasted Poblanos

Alu Gosht Kari (Meat And Potato Curry) Recipe