Japanese crab salad is a refreshing and tasty appetizer or side dish that is very popular in Japan. It's easy to prepare and takes just 15 minutes!
100 g cucumber, unpeeled
100 g daikon radish, peeled
150 g imitation crab meat (or real crab meat)
2 tablespoons Japanese mayonnaise, or more to taste
pinch of salt
freshly grated black pepper
soy sauce (optional)
Julienne the cucumber and daikon into a bowl. Sprinkle with a bit of salt, then set the bowl in the refrigerator for ten minutes.
Loosen/shred your crab meat. If you are using imitation crab in stick form, cut it into pieces first. Put it into a mixing bowl.
When the time is up, remove the vegetable bowl from the fridge and fill the bowl with cold water to soak for a couple of minutes. Use your hands to squeeze the vegetables tightly to remove water and transfer them into the mixing bowl with the crab meat.
Add in Japanese mayonnaise, salt, and pepper to taste. Mix everything together well.
Separate the salad into individual serving dishes. If desired, drizzle the salad with just a touch of soy sauce. It tastes great with or without.
I do not recommend that you substitute Japanese mayonnaise with American mayonnaise in this recipe. It will not taste the same at all.
- Serving Size:
- Calories: 57
- Sugar: 3.7 g
- Sodium: 385.2 mg
- Fat: 7 g
- Carbohydrates: 10.3 g
- Protein: 4.4 g
- Cholesterol: 23.3 mg
Keywords: Japanese crab salad, crab salad, kani sarada