Name: Spicy Kani Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 16 oz shredded crab sticks (kani); 1 medium English cucumber, cut into thin julienne; 1 medium carrot, peeled and cut into thin julienne; ½ cup Kewpie (Asian mayo) or ½ cup regular mayo with 2 teaspoons rice vinegar; 1 ½ – 2 tablespoons Sriracha; 1 teaspoon soy sauce; 1 teaspoon sesame seed oil; 1 ½ tablespoons lime or lemon juice; Salt and pepper to taste

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Introduction

Spicy Kani Salad is a refreshing and flavorful Japanese-inspired dish featuring shredded crab sticks and crisp julienned vegetables tossed in a creamy, spicy dressing. It’s perfect as a light appetizer or a side salad that adds a zesty kick to any meal.

A deep white bowl filled with a colorful mix of thinly sliced carrot, cucumber, and white vegetable strands, all coated in a creamy dressing. The salad is topped with small green onion pieces and black sesame seeds, adding texture and contrast. Two light brown chopsticks rest inside the bowl, sticking out at an angle. The bowl sits on a bright patterned cloth, set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz shredded crab sticks (kani)
1 medium English cucumber, cut into thin julienne
1 medium carrot, peeled and cut into thin julienne
½ cup kewpie (Asian mayo) or ½ cup regular mayo with 2 teaspoons rice vinegar
1 ½ – 2 tablespoons Sriracha
1 teaspoon soy sauce
1 teaspoon sesame seed oil
1 ½ tablespoons lime or lemon juice
Salt and pepper to taste

Instructions

Step 1: Cut the cucumber and carrot into thin julienne strips to create crisp, uniform pieces.
Step 2: Shred the crab sticks (kani) into bite-sized pieces.
Step 3: In a bowl, mix together the mayo, soy sauce, Sriracha, lime or lemon juice, sesame seed oil, salt, and pepper to make the dressing.
Step 4: Add the shredded kani and julienned vegetables to the bowl with the dressing. Gently toss everything together until well combined and evenly coated.
Step 5: Serve immediately or chill for 10-15 minutes to let the flavors meld.

Tips & Variations

For a milder spice, reduce the Sriracha or substitute with a sweet chili sauce.
Try adding sliced avocado or chopped green onions to enhance texture and flavor.
Use fresh crab meat for a more delicate taste, though kani sticks are a budget-friendly alternative.
Adjust the lime or lemon juice to balance the acidity according to your preference.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Because the veggies release moisture over time, it’s best eaten fresh. Before serving leftover salad, give it a gentle stir and consider adding a little extra mayo or lime juice to refresh the dressing.

How to Serve

A vibrant salad is shown in a white bowl with a blue interior, filled with thin, long strips of orange carrot, pale pale green cucumber, and creamy white dressing that coats the vegetables. The salad is sprinkled with small black sesame seeds and chopped green onions. Two green chive stalks rest on top, giving a fresh touch. The bowl sits on a colorful cloth with red and blue patterns, placed on a white marbled surface. Two wooden chopsticks stand inside the bowl, adding an element of texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours ahead and refrigerate it. However, it’s best enjoyed the same day to maintain the crispness of the vegetables.

What can I use if I can’t find kewpie mayo?

If kewpie mayo is not available, regular mayonnaise mixed with a small amount of rice vinegar works well to replicate the tangy flavor.