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–+ servings
Kani Salad

Refreshing Kani Salad with Creamy Spicy Mayo Twist

This quick Kani Salad brings together imitation crab and vegetables dressed in spicy mayo, perfect for summer gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Japanese
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 500 g Imitation Crab can substitute with lump crab meat
  • 1/2 cup Masago can be omitted
  • 1/2 English Cucumber julienned, can substitute with Persian or mini cucumbers
For the Dressing
  • 3/4 cup Mayonnaise preferably Hellman's, or substitute with vegan mayo
  • 1 Tbsp Sriracha Sauce adjust quantity to taste

Equipment

  • Mixing Bowl
  • Mandoline Slicer
  • whisk

Method
 

Step-by-Step Instructions
  1. Begin by using a fork to gently shred the imitation crab sticks into bite-sized pieces. Place the shredded crab in a large mixing bowl.
  2. Next, take half of an English cucumber and julienne it into thin strips. Add the julienned cucumber to the bowl with the shredded crab.
  3. In a separate bowl, combine 3/4 cup of mayonnaise with 1 tablespoon of sriracha sauce. Whisk until creamy and well-blended.
  4. Pour the creamy spicy mayo dressing over the crab and cucumber in the mixing bowl. Gently toss to coat evenly.
  5. For best taste, serve the Kani Salad right away. Optionally garnish with masago or crispy tempura flakes.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 10gProtein: 12gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 6mgCalcium: 100mgIron: 1mg

Notes

Combine ingredients right before serving to maintain freshness. Adjust spice level to taste and store leftovers in an airtight container for up to 2 days.

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