Spicy Kani Salad (Printable)
Japanese-style salad with shredded crab, crisp vegetables, and creamy spicy mayo dressing
# What You'll Need:
→ Salad Base
01 - 7 oz imitation crab sticks (kani), shredded into thin strips
02 - 1 medium cucumber, julienned into matchsticks
03 - 1 medium carrot, julienned into matchsticks
04 - 2 tablespoons sweet corn kernels (optional)
05 - 1 tablespoon green onions, finely sliced
06 - 1 tablespoon toasted sesame seeds
→ Spicy Dressing
07 - 4 tablespoons Japanese mayonnaise (Kewpie preferred)
08 - 1 tablespoon Sriracha or chili sauce
09 - 1 teaspoon rice vinegar
10 - 1 teaspoon soy sauce
11 - 1 teaspoon granulated sugar
12 - ½ teaspoon toasted sesame oil
# How-To Steps:
01 - Pull apart imitation crab sticks lengthwise using your fingers to create thin, shredded strips. Place in a large mixing bowl.
02 - Julienne the cucumber and carrot into uniform matchstick-sized pieces using a sharp knife and cutting board. Add to the bowl with the crab.
03 - Add the sweet corn kernels and sliced green onions to the bowl. Toss all ingredients gently to distribute evenly.
04 - In a separate small bowl, whisk together the mayonnaise, Sriracha, rice vinegar, soy sauce, sugar, and sesame oil until completely smooth and emulsified.
05 - Pour the spicy dressing over the salad mixture. Use salad servers or spoons to toss gently until all ingredients are evenly coated.
06 - Sprinkle toasted sesame seeds over the top as garnish. Serve immediately while crisp, or refrigerate for 30 minutes for a chilled version.
# Expert Advice:
01 -
- The creamy spicy dressing hits every craving while keeping things light and refreshing
- It comes together in literally fifteen minutes but looks like you put way more effort in
02 -
- Imitation crab contains soy and wheat, so always read labels carefully if you're serving anyone with allergies
- The salad gets watery if it sits too long in the dressing, so only dress what you'll eat within a couple hours
03 -
- Pat your shredded crab dry with paper towels before dressing to prevent a watery salad
- Double the dressing recipe and keep it in the fridge for instant salads all week