I hope everyone had a good weekend. We had our family pictures taken outdoor by a photographer on Saturday. Since the kids were born, we have had family portraits taken twice a year, once around Thanksgiving for Christmas cards and another around our kids’ birthdays (April and May). Hopefully the pictures will turn out great! I also asked for my solo portrait so I can finally update my picture on the blog.
Today I will share a salad recipe. This salad can be served with Western meal or Asian meal. The dressing is made of mayonnaise and Ponzu. If you haven’t tried this combination, I hope you give it a try. It’s refreshing and delicious! I used imitation crab as I became allergic to crab in my 20’s… it’ll taste even better if you use real crab!
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- 1 pkg imitation crab meat (kanikama) (1 pkg = 145 g) (cut in half)
- ½ English cucumber (cut in half lengthwise and sliced diagonally)
- ½ cup corn kernels
- 2 Tbsp Japanese mayonnaise
- 1 Tbsp Ponzu
- 1 Tbsp white sesame seeds (roasted/toasted)
- ½ tsp soy sauce
- Cut imitation crab and cucumber and put them in a large bowl. Add corn kernels.
- In a small bowl, combine Dressing ingredients and mix well.
- Keep in the fridge separately if you don’t serve right away. When you are ready to serve, pour the dressing in the salad and mix well.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
Editor’s Note: Pictures were updated in June 2014
OMG,これ絶対においしいと思います！Just thinking aboutポン酢andマヨ combination makes my mouth water! I gotta put down crab in my grocery list!
Jaqie, これさっぱりしてて美味しいよ～！追加でゆずのextractをちょっと入れても美味しいし。気に入ってもらえるといいなぁ～。
I’m making this today! Yum yum!
Hi Kim! I hope you liked it. 🙂
what’s ponzu ?
Hi Hanan! Ponzu is a citrus-based sauce. The sauce is made from mirin, rice vinegar, bonito flakes, konbu and juice of yuzu or other Japanese citrus fruits is added. This is the most major bland Ponzu.
Love your website. My crab stick didn’t break into tiny shreds when I mixed into the salad. Any tips on how to make them break apart quicker then me shredding every stick into tiny pieces?
Hi Rainy!
Usually Japanese brand crab sticks separate into thin strings. I’ve seen other non-Japanese brands tend to have a texture that’s stick as one big chunk. Hope you can find of stick into thick bold stick.
Here’s one of brand I like. It’s thinner than a non-Japanese brand crab sticks.
https://www.justonecookbook.com/wp-content/uploads/2012/10/Kanikama-Crab-Sticks.jpg
Hope you can find these – taste and texture is better too. 🙂
Hi, love your page!
Do you cook the imitation crabstick prior to adding it to salad? Or just defrost and eat?
Hi Lynn! Thank you so much for your kind words! If imitation crab stick is frozen, yes, please defrost first. Then mix in the salad. No need to cook it. 🙂
Hello … I Like this recipe .. During our commercial cooking subject in college I cooked this … And my prof Say’s that was delicious ….
Hi ilyn! Thanks so much for your kind feedback. I’m so glad your professor liked this recipe! 🙂
I did a simplified version of the ponzu saice here (JC101 – just the soy sauce, lemon juice and rice vinegar) but then did your ponzu w/ mayo (Creamy ponzu) OMG so delicious. Heaven with a little bite in the mouth on a green salad. I will eventually take the extra steps and make the ponzu as you taught here as I don’t like the simple ponzu recipe I got elsewhere alone unless it’s mixed with mayo and sesame seeds like you did here. Thank you.
Hi Lili! Glad you like the combo! Quite good, and surprising right? 🙂 Soy sauce and lemon juice/rice vinegar is a really quick version and it’s not the same as delicious ponzu we have in Japan. Lemon can’t do it… as it’s different citrus. But sometimes it’s better than omitting ponzu… Thank you for your kind feedback!