Kani Salad (Spicy Crab Salad)
This simple Kani salad is the perfect light yet hearty dish! This Japanese-inspired salad is loaded with shredded imitation crab and julienned veggies, tossed in a spicy mayo dressing.
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Servings 5 servings
Ingredients
- 16 oz imitation crab
- 1 long English cucumber about 3 cups
- 2 medium carrots about 1 1/2 cups
- 1/3 cup panko crumbs
Spicy Mayo Dressing-
- 1/2 cup mayonnaise
- 3 Tbsp sriracha hot sauce
- 1 tsp white vinegar
- 1 tsp granulated sugar
- 1 tsp lemon juice or lime juice
Instructions
- In a bowl, combine mayo, sriracha, vinegar, sugar, and lemon juice until creamy. Set aside.
- Using a fork or your fingers, shred the crab into thin strings lengthwise (The imitation crab is already pre cut into strings; you must work with your hands to unstick the strings.)
- Using a julienne shredder, julienne cucumbers and carrots into thin strands. Do not use the center of the cucumber to avoid soggy salad. (If you don’t have a julienne slicer, you can just cut them into thin strands with a knife.)
- With paper towel, pat dry the shredded cucumbers to remove the juices. (This will help you get crunchy salad instead of wet and soggy salad.)
- Add the sliced crab, cucumbers, and carrots into a large bowl. Pour and toss in the spicy mayo dressing.
- Top with panko crumbs and sesame seeds and serve. (For the best results, allow the salad to chill for at least an hour before topping and serving.)