American Vinegar Works Kani Salad
You have probably had Kani Salad at a Japanese restaurant. It is a tasty mix of finely chopped crunchy vegetables, crab with a “k” (aka imitation crab meat), and an easy mayo-based dressing. Perfect as a refreshing starter.
Our version follows. Ways to build on this version include adding mango within the salad and sliced avocado on top. Panko on top can also add a bit more texture mixed in with the sesame seeds.
This recipe features our California Junmai Rice Wine Vinegar, opens in a new tab.
Which vinegar to use, and why
Delicate crab and creamy dressing need the gentlest vinegar in the kitchen. Anything sharper would flatten it. We use California Junmai Rice Wine Vinegar here. It is slow-fermented and aged in oak at our mill in Worcester, Massachusetts, which is why it seasons the dish rather than just souring it.
Make it ahead and keep it
Dress it just before serving. Once the leaves are coated they soften quickly, so make the dressing ahead and combine at the table.
What to cook next
Try Sugar Snap Peas with Tahini Ginger Dressing, or browse all our vinegar recipes. If you have not cooked with craft vinegar before, a mini bottle sampler set lets you taste across the range before committing to a full-size bottle. Orders over $85 ship free within the contiguous US.
