Creamy Japanese Crab Salad (Print Version)
# Ingredients:
→ For the Salad
01 -
454 grams imitation crab meat (pulled into thin strings if using sticks, or broken apart if using flake style)
02 -
2 large carrots, peeled and julienned
03 -
1/2 large cabbage, shredded
04 -
1 cup canned corn, drained well
05 -
1/4 cup finely chopped fresh parsley
→ For the Dressing
06 -
1 cup mayonnaise
07 -
2 tablespoons freshly squeezed lemon juice
08 -
1/2 teaspoon garlic powder
09 -
1/2 teaspoon onion powder
10 -
1/2 teaspoon ground black pepper
11 -
1/4 teaspoon salt
12 -
1 teaspoon toasted sesame seeds
# Instructions:
01 -
Combine the prepared crab meat, julienned carrots, shredded cabbage, drained corn, and chopped parsley in a large mixing bowl. Set aside.
02 -
In a smaller bowl, whisk together the mayonnaise, lemon juice, garlic powder, onion powder, salt, ground black pepper, and toasted sesame seeds until well combined.
03 -
Pour the dressing over the salad ingredients and toss well with tongs to evenly coat everything. Cover and refrigerate for at least two hours for best flavor.
04 -
Before serving, toss the salad again to redistribute the dressing. Enjoy as a refreshing side dish!
# Notes:
01 -
This salad can be prepared up to a day ahead and kept refrigerated.
02 -
For a lighter version, you can substitute half the mayonnaise with Greek yogurt.
03 -
Imitation crab (surimi) is typically made from white fish like pollock, so this is not suitable for shellfish-free diets.