Go Back

Spicy Kani Salad

Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 2

Ingredients
  

  • Main Salad Ingredients
  • 1 cup imitation crab sticks kani, shredded
  • 1 cup cucumber julienned
  • ½ cup carrots julienned
  • 1 tbsp green onions chopped
  • 1 tsp sesame seeds plus extra for topping
  • Spicy Dressing
  • ¼ cup Japanese mayo or regular mayo
  • 1 tbsp sriracha
  • 1 tsp rice vinegar
  • ½ tsp sugar
  • ½ tsp sesame oil
  • Optional: pinch chili flakes
  • Optional Add-Ins
  • Mango slices
  • Avocado
  • Seaweed strips
  • Masago fish roe
  • Lettuce base

Instructions
 

  • Shred the imitation crab sticks into thin strands using your fingers.
  • Julienne the cucumber and carrots; pat the cucumber dry to remove moisture.
  • Whisk mayo, sriracha, rice vinegar, sugar, sesame oil, and chili flakes in a small bowl.
  • Add kani, cucumber, carrots, and green onions to a mixing bowl.
  • Pour the dressing over and toss gently until evenly coated.
  • Sprinkle sesame seeds and optional masago before serving.

Notes

Use Japanese mayo for the most authentic flavor.
Chill vegetables before assembling for extra crunch.
Add mango for a sweet contrast to the spicy dressing.
Mix dressing into the salad right before serving for best texture.
Real crab can be used instead of imitation crab.