Nutrition Facts of Japanese Kani Salad

Tap to Read ➤ Shruti Bhat

Salads are considered as a part of a healthier lifestyle and food alternative. Here's a salad with kani that you would not believe! It is not just good for your health, but also easy on your pocket too! Tap through to know the kani salad's nutrition value.

Kani or Kanikama is processed from Surimi. Surimi is a paste made from grinding and combining white fish and other additives. It is then pressed together in order to mimic crab.

The Japanese kani salad primarily consists of imitation crab. This processed crab delicacy is served not just in homes but also in Japanese restaurants. The recipe, however, varies as per liking, but the main or core ingredients remain the same.

Mangoes, panko, and crispy bread crumbs have been seen added to this lovely salad to give a wonderful texture and depth to the salad.

This salad is not just a treat for the eyes with the abundance of greens and hues of pinks and white, but a delight to have as well. Kani makes for a perfect side dish, appetizer, or even lunch, especially on a beautiful breezy day.

Kanikama, in the Japanese kani salad, has less calories, cholesterol, and fat, making it a healthier option to crab. Following are kani salad calories and the nutritional value.

Nutritional Facts

Serving Size: 1 restaurant-sized salad (varies) Total Calories - 99 Cholesterol - 55.1 mg Total Fat - 5.9 g Saturated Fat - 0.9 g Total Carbohydrates - 9.1 g Dietary Fibers - 0.7 g Sodium - 120 mg Proteins- 4.1 g Sugars - 3.4 g *Nutrition values are sourced from the USDA Nutrient Database.

Japanese Kani Salad

Ingredients Cucumbers, 2 Wakame, as required Aloe, 1 tbsp. Crab sticks (kanikama), 4 Sea salt, as per taste Rice vinegar, 3 tbsp. Sugar, 1 tbsp. Salt Soy sauce, ½ Dashi stock, 2 tbsp. Roasted white sesame seeds, as required

Procedure Soak dry wakame in some water for 10 minutes. Then squeeze them dry. Meanwhile, peel and thinly slice the cucumbers and cut the crab sticks into smaller pieces. In a saucepan, combine rice vinegar, sugar, soy sauce, salt, and dashi stock, and mix well till the sugar is well dissolved.

Remove it from heat and keep it aside to cool. In a large mixing bowl, mix vegetables along with shredded/cut crab sticks and mix well. Drizzle in the dressing and mix well. Garnish with some sesame seeds and serve at room temperature.

There are many variations to this salad, with some including extra ingredients, viz., mangoes, carrots, and ginger, assembled on a bed of freshly torn lettuce and some sprinkled panko.

As for the salad dressing, many choose to add ingredients such as chili sauce, rice vinegar, and mayonnaise, garnished with some paprika. The nutritional value of the salad will vary as per the extra ingredients added to it.