Name: Easy Restaurant-Style Spicy Kani Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Japanese-Inspired
Ingredients: 8 ounces imitation crab sticks (kani), shredded; 1 large cucumber, julienned or thinly sliced; 1/4 cup carrot, julienned (optional); 2 tablespoons toasted sesame seeds; 1/4 cup Japanese mayonnaise (Kewpie recommended); 1 tablespoon Sriracha (adjust for spice level); 1 teaspoon rice vinegar; 1/2 teaspoon sugar; Pinch of salt

Easy Restaurant-Style Spicy Kani Salad

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Make this creamy, crunchy Kani Salad at home in minutes. It is a simple imitation crab salad with a spicy mayo dressing, perfect as a sushi side dish or light lunch.

Author: purejoyalex
Prep Time: 10 min
Cook Time: 0 min
Total Time: 10 min
Yield: 4 servings 1x
Category: Salad
Method: No Cook
Cuisine: Japanese-Inspired
Diet: Low Fat

Ingredients

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8 ounces imitation crab sticks (kani), shredded
1 large cucumber, julienned or thinly sliced
1/4 cup carrot, julienned (optional)
2 tablespoons toasted sesame seeds
1/4 cup Japanese mayonnaise (Kewpie recommended)
1 tablespoon Sriracha (adjust for spice level)
1 teaspoon rice vinegar
1/2 teaspoon sugar
Pinch of salt

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Instructions

Prepare the imitation crab: Gently shred the crab sticks into thin strands using your fingers or two forks. Place the shredded kani in a medium bowl.
Prepare the vegetables: Julienne the cucumber and carrot into thin matchsticks. Add them to the bowl with the kani.
Make the spicy mayo dressing: In a small bowl, whisk together the Japanese mayonnaise, Sriracha, rice vinegar, sugar, and salt until smooth. Taste and adjust the spice or sweetness as needed.
Combine: Pour the dressing over the kani and vegetable mixture. Gently toss everything together until the ingredients are evenly coated. Do not overmix.
Chill and serve: Cover the salad and refrigerate for at least 15 minutes to allow the flavors to meld. Before serving, sprinkle with toasted sesame seeds.

Notes

For a crispier texture, you can lightly salt the cucumber slices and let them sit for 10 minutes, then gently squeeze out any excess water before adding them to the salad.
If you want a less spicy version, reduce the Sriracha or substitute it with a dash of paprika for color.
This salad works well as a low carb salad option when served over lettuce greens.

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 5
Sodium: 450
Fat: 12
Saturated Fat: 2
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 10
Fiber: 1
Protein: 9
Cholesterol: 30

Find it online: https://www.purecookingjoy.com/easy-kani-salad-recipe/