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Spicy Kani Salad Recipe

4.9 from 137 reviews

A refreshing and spicy Japanese-inspired kani salad featuring shredded crab sticks, crunchy cucumber and carrot julienne, all tossed in a creamy, tangy, and spicy mayo-based dressing. Perfect as a light appetizer or side dish.

Ingredients

Scale

Salad Ingredients

  • 16 oz shredded crab sticks (kani)
  • 1 medium English cucumber, cut into thin julienne
  • 1 medium carrot, peeled and cut into thin julienne

Dressing Ingredients

  • ½ cup Kewpie (Asian mayo) or ½ cup regular mayo with 2 teaspoons rice vinegar
  • 1 ½2 tablespoons Sriracha
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame seed oil
  • 1 ½ tablespoons lime or lemon juice
  • Salt and pepper to taste

Instructions

  1. Prepare the vegetables: Cut the medium English cucumber and the peeled carrot into thin julienne strips to add a crunchy texture to the salad.
  2. Shred the kani: Take the crab sticks and shred them into smaller pieces for an even distribution in the salad.
  3. Make the dressing: In a mixing bowl, combine mayonnaise (preferably Kewpie or regular mayo mixed with rice vinegar), Sriracha, soy sauce, lime or lemon juice, sesame seed oil, salt, and pepper. Whisk thoroughly until the dressing is smooth and well blended.
  4. Combine the salad: Add the julienned vegetables and shredded kani into the bowl with the dressing. Gently toss all ingredients together until everything is evenly coated without crushing the delicate kani or vegetables.

Notes

  • For an extra kick, adjust the amount of Sriracha according to your spice tolerance.
  • You can substitute the crab sticks with real crab meat for a more authentic flavor.
  • Make sure to slice vegetables thinly for the best texture contrast.
  • This salad is best served chilled and eaten fresh.
  • Use Kewpie mayo for a more authentic creamy and slightly sweet taste.

Keywords: kani salad, spicy crab salad, Japanese salad, spicy kani, kani sushi salad, crab stick salad, Asian salad, spicy mayo salad