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Easy Restaurant Style Spicy Kani Salad

A bright, creamy orange kani salad mixed with shredded white ingredients and thick slices of fresh cucumber.
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Make a creamy, crunchy, and spicy imitation crab salad at home that tastes like your favorite sushi bar side dish. This recipe is quick to prepare.

Ingredients

Scale
  • 12 oz imitation crab sticks (kani), shredded
  • 1 small cucumber, julienned or thinly sliced
  • 1/2 cup shredded carrot
  • 1/4 cup Japanese mayonnaise (Kewpie recommended)
  • 2 tablespoons Sriracha (adjust for spice level)
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sugar
  • Pinch of salt
  • Optional: 1 tablespoon toasted sesame seeds for garnish

Instructions

  1. Shred the imitation crab sticks into thin strands. Place the shredded kani in a medium bowl.
  2. Add the julienned cucumber and shredded carrot to the bowl with the kani.
  3. In a separate small bowl, whisk together the Japanese mayonnaise, Sriracha, toasted sesame oil, rice vinegar, sugar, and salt until the dressing is smooth.
  4. Pour the spicy mayonnaise dressing over the kani and vegetable mixture.
  5. Gently toss all ingredients together until everything is evenly coated with the dressing. Do not overmix.
  6. Taste the salad and adjust seasoning if needed (add more Sriracha for heat or salt for balance).
  7. Cover the bowl and chill the salad in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
  8. Garnish with toasted sesame seeds before serving cold.

Notes

  • For a crispier texture, you can briefly soak the julienned cucumber in ice water for 5 minutes, then drain and pat dry before mixing.
  • If you do not have Japanese mayonnaise, you can substitute with regular mayonnaise mixed with a tiny splash of lemon juice.
  • This salad tastes best when served chilled, making it a good make-ahead salad idea for gatherings.

Nutrition

Find it online: https://cookerycommand.com/easy-restaurant-style-spicy-kani-salad/