nutrition facts of japanese kani salad
Nutrition Facts of Japanese Kani Salad
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! Read below 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 |
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 requiredProcedure
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.