Imitation crab and pickled veggies have never tasted so good.
Finish this kani salad recipe with a spicy sauce and crunchy tempura bits.
If you’re wonderingwhat exactly imitation crab is, here’s your crash course.
Credit:Rachel Marek. Food Styling: Annie Probst
Mirin is another ingredient you’ll need to make the kani salad dressing at home.
It’s tangy yet sweet, but also richly flavored.
It has more sugar and a lower alcohol content than its better-known relative, sake.
Credit:Rachel Marek
It has more added sweeteners than traditional mirin, but it works well in this homemade kani salad recipe!
Our Test Kitchen loves the crunch of topping this salad with homemade pickled veggies.
This recipe is the perfect opportunity to try your hand at pickling your own vegetables.
Credit:Rachel Marek
All you need is rice vinegar, mirin, reduced-sodium soy sauce, sugar, and kosher salt.
When you pull it out, voila!
Your vegetables have been pickled.
Credit:Rachel Marek
They really add the extra light vinegar kick and satisfying crunch to this kani salad.
Stir until the ingredients are completely combined.
Using two forks, pull apart the imitation crab and add to bowl.
Credit:Rachel Marek
Toss the crab with dressing to coat.
Test Kitchen Tip:You want to end up with thin strands of imitation crab.
This helps the dressing coat each bite.
Credit:Rachel Marek
Mix until well combined.
Toss in thinly sliced carrots, daikon radish, and English cucumber.
Cover and chill in refrigerator for at least 1 hour.
