Spicy Kani Salad (Printable Version)

Japanese-style salad with shredded crab, crisp veggies, and creamy spicy mayo dressing. Ready in 15 minutes.

# What You’ll Need:

→ Salad Components

01 - 7 oz imitation crab sticks (kani), shredded into thin strips
02 - 1 medium cucumber, julienned into matchsticks
03 - 1 medium carrot, julienned into matchsticks
04 - 2 tablespoons sweet corn kernels
05 - 1 tablespoon green onions, finely sliced
06 - 1 tablespoon toasted sesame seeds

→ Spicy Dressing

07 - 4 tablespoons Japanese mayonnaise (Kewpie recommended)
08 - 1 tablespoon Sriracha or chili garlic sauce
09 - 1 teaspoon rice vinegar
10 - 1 teaspoon soy sauce
11 - 1 teaspoon granulated sugar
12 - ½ teaspoon toasted sesame oil

# Directions:

01 - Pull imitation crab sticks apart lengthwise into thin strips using your fingers or a fork.
02 - Julienne cucumber and carrot into uniform matchstick-sized pieces for consistent texture.
03 - Place shredded kani, cucumber, carrot, corn kernels, and green onions in a large mixing bowl.
04 - Whisk mayonnaise, Sriracha, rice vinegar, soy sauce, sugar, and sesame oil in a small bowl until completely smooth and emulsified.
05 - Pour spicy dressing over salad mixture. Fold gently with a spatula to coat all ingredients evenly without crushing the vegetables.
06 - Sprinkle toasted sesame seeds over the top. Serve immediately chilled or at room temperature.

# Top Tips:

01 -
  • It comes together in literally 15 minutes with zero cooking required
  • The creamy spicy dressing somehow makes raw vegetables feel indulgent
02 -
  • The salad releases water as it sits, so dress it no more than 30 minutes before serving
  • Imitation crab contains fish protein, so its not vegetarian despite the name
03 -
  • Squeeze the shredded crab between paper towels to remove excess moisture before tossing
  • Let the dressed salad rest for 10 minutes before serving, the flavors need that moment to marry

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