To be honest, before this morning, I had never tried a kani salad.
So why’d I decide to Inspiralize a kani salad? I’ve ben getting requests for this dish since I started Inspiralized!
What’s kani? It’s the Japanese word for crab.
A kani salad uses imitation crab meat (surprisingly easy to find at local grocery stores) and mayonnaise. Well, this one uses a Greek yogurt and rice vinegar blend to replace the mayonnaise.
Kani salads usually include cucumbers and romaine lettuce – some are seasoned with sesame seeds, some use carrots for extra crunch and some even include a fish egg garnish.
However you fancy yours, this recipe is the perfect starting point – the proportions of fayo to kani are just right.
If you’re having a sushi night with your friends, this dish is great to serve alongside your sushi rolls, or to enjoy before the rolls are ready, along with some sake.
Most people’s first sushi experience begins with the California roll. A California roll includes imitation crab meat, avocado and cucumber- a good way to dip your toes into the world of sushi.
After working at a Japanese restaurant for most of high school and my beginning years of college, I grew to love sushi – all types, not just maki (the rolls.)
Actually, my experiences at that restaurant inspired one of the recipes in the Inspiralized cookbook – my beet rice sushi rolls. If you don’t have a copy yet, it’s 37% off on Amazon. Think about it.
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 3 points
- 5 kani sticks, sliced thinly into matchsticks
- 1 large seedless (English) cucumber, Blade D, noodles trimmed
- For the fayo:
- 5 tablespoons Greek yogurt
- 2 teaspoons rice vinegar
- Thoroughly pat-dry the cucumber noodles until excess moisture is blotted out. Set aside.
- Whisk together all of the ingredients for the fayo together in the bottom of a large mixing bowl. Add in the kani, cucumber noodles and sesame seeds and toss thoroughly to combine.
- Serve the salad over diced romaine lettuce, in Bibb lettuce cups or as is.