Japanese Kani Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy Japanese salad loaded with crab, vegetables, and crispy panko in an Asian-inspired dressing. It's cool, refreshing, and commonly served as a side or appetizer at Japanese restaurants and gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 small carrot
- 1 Persian cucumber
- ¼ cup sweet corn kernels
- 4 large crab sticks (or imitation crab meat)
- 2 tablespoons Japanese mayonnaise
- 3 ½ teaspoons ponzu
- ½ teaspoon mirin
- 1 teaspoon soy sauce
- 2 teaspoons sesame oil
- ½ teaspoon cooking sake
- ½ tablespoon black sesame seeds
- ½ tablespoon white sesame seeds
- 1¼ teaspoons shichimi togarashi seasoning
- ½ cup plain panko crumbs
- ¾ teaspoon garlic powder
- green onions (for garnish)
- toasted sesame seeds (for garnish)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 5m
- Sodium
- 428mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 200mg
- Calcium
- 68mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 428MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.