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Kani Su Salad Recipe

Name: Molly Woo's Asian Bistros Kani Su Salad Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 12 oz imitation crab (kani kama), shredded or chopped; 4 cups mixed salad greens (baby greens mix or romaine + mizuna); 1 each ripe avocado, diced; 0.5 each English cucumber, thinly sliced; 0.25 each red onion, very thinly sliced; 0.25 cups fresh cilantro leaves (optional); 3 tbs rice vinegar; 2 tbs water; 1 tsp granulated sugar; 0.5 tsp kosher salt; 0.5 cups mayonnaise (preferably Japanese mayo like Kewpie); 2 tsp rice vinegar; 1 tsp soy sauce; 0.5 tsp sesame oil; 0.5 tsp sugar; 1 tsp fresh lime juice; 0.25 tsp Japanese mustard or Dijon (optional for a bit of heat); 1 tsp toasted sesame seeds (for dressing or garnish); 0.25 tsp black pepper; 1 cups crispy chow mein noodles or fried wonton strips; 1 each scallions, thinly sliced (green parts); 0.25 tsp toasted sesame oil (for tossing avocado, optional); 0 to taste salt (to taste); 0 to taste freshly ground black pepper (to taste)

Inspired by Molly Woo's Asian Bistro

Time25m

Serves4

creamy crab slaw, mixed greens, avocado, pickled cucumber and onion, topped with crispy noodles

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Ingredients

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Salad

12 oz imitation crab (kani kama), shredded or chopped

4 cups mixed salad greens (baby greens mix or romaine + mizuna)

1 each ripe avocado, diced

1/2 each English cucumber, thinly sliced

1/4 each red onion, very thinly sliced

1/4 cups fresh cilantro leaves (optional)

Pickle

3 tbs Rice vinegar

2 tbs water

1 tsp granulated sugar

1/2 tsp kosher salt

Kani Su Dressing (creamy)

1/2 cups mayonnaise (preferably Japanese mayo like Kewpie)

2 tsp Rice vinegar

1 tsp Aged soy sauce

1/2 tsp Toasted sesame oil

1/2 tsp sugar

1 tsp Fresh lime juice

1/4 tsp Japanese mustard or Dijon (optional for a bit of heat)

1 tsp toasted sesame seeds (for dressing or garnish)

1/4 tsp black pepper

Crispy Noodles & Garnish

1 cups crispy chow mein noodles or fried wonton strips

1 each scallions, thinly sliced (green parts)

1/4 tsp toasted sesame oil (for tossing avocado, optional)

0 to taste salt (to taste)

0 to taste freshly ground black pepper (to taste)

Method

Pickle

Make quick pickled cucumber and red onion: in a small bowl, whisk together 3 tbs rice vinegar, 2 tbs water, 1 tsp sugar and 1/2 tsp kosher salt until sugar dissolves.

Add the thinly sliced cucumber and thinly sliced red onion to the pickling liquid. Stir to coat, let sit at room temperature for 10–15 minutes (or refrigerate up to 1 hour) until slightly softened and tangy. Drain lightly before assembling.

Kani Su Dressing (creamy)

Whisk the dressing: in a medium bowl combine 1/2 cup mayonnaise, 2 tsp rice vinegar, 1 tsp soy sauce, 1/2 tsp sesame oil, 1/2 tsp sugar, 1 tsp lime juice, 1/4 tsp mustard (if using), 1 tsp toasted sesame seeds and 1/4 tsp black pepper. Whisk until smooth and taste; adjust vinegar, sugar or soy to balance sweet/tang/salt. Chill while preparing salad.

Salad

Prepare greens and crab: place 4 cups mixed greens in a large bowl. Add the shredded/chopped 12 oz imitation crab.

Add pickled cucumber and onion: drain the quick-pickled cucumber and onion and add them to the bowl with the greens and crab.

Add avocado and season: gently fold in the diced avocado (1 each). If desired, toss avocado with 1/4 tsp toasted sesame oil and a pinch of salt to prevent browning and add flavor.

Add cilantro: sprinkle 1/4 cup cilantro leaves and thinly sliced scallion (green parts) over the mixture.

Dress the salad: add the prepared kani su dressing to the bowl — start with about 3/4 of the dressing (reserve some to offer on the side). Gently toss until the crab and greens are evenly coated but not saturated. Taste and add remaining dressing if needed.

Season to finish: adjust seasoning with salt and freshly ground black pepper to taste.

Crispy Noodles & Plating

Plate the salad: divide the dressed salad among 4 plates or bowls (servings).

Top with crispy noodles: sprinkle about 1/4 cup crispy chow mein noodles per serving (total ~1 cup) over each salad so they stay crunchy until served.

Garnish and serve: finish with an extra pinch of toasted sesame seeds if desired and serve immediately so the noodles remain crisp. Offer remaining dressing on the side.