Spicy Kani Salad (Printer-friendly)
Refreshing Japanese-style salad with shredded crab, crisp vegetables, and creamy spicy mayo dressing.
# What You’ll Need:
→ Salad Components
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 recommended)
08 - 1 tablespoon Sriracha or chili sauce
09 - 1 teaspoon rice vinegar
10 - 1 teaspoon soy sauce
11 - 1 teaspoon sugar
12 - ½ teaspoon toasted sesame oil
# How to Make It:
01 - Pull imitation crab sticks apart lengthwise, shredding into thin strips.
02 - Julienne cucumber and carrot into uniform matchstick-sized pieces.
03 - Place shredded kani, cucumber, carrot, corn (if using), and green onions in a large mixing bowl.
04 - Whisk together mayonnaise, Sriracha, rice vinegar, soy sauce, sugar, and sesame oil in a small bowl until smooth and well incorporated.
05 - Pour spicy dressing over salad ingredients and toss gently with a folding motion to coat all components evenly without crushing the vegetables.
06 - Sprinkle toasted sesame seeds over the top. Serve immediately while crisp or refrigerate for 30 minutes for chilled presentation.
# Expert Tips:
01 -
- The spicy mayo dressing doubles as a fantastic dip for fries or drizzle for burgers
- It comes together in under 15 minutes but tastes like something from a restaurant
02 -
- Letting the salad sit too long will make the vegetables wilt and lose their crunch
- The dressing tastes better after it sits for 10 minutes to let the flavors meld
03 -
- Use a vegetable peeler to quickly julienne the carrots if you are struggling with knife skills
- Toast your own sesame seeds in a dry pan for 2 minutes to bring out their natural oils