SPICY KANI SALAD
Experience the vibrant flavors of Spicy Kani Salad, a delightful blend of crisp vegetables and creamy dressing that will elevate any meal. This refreshing dish combines julienned cucumbers and carrots with shredded crab sticks, all enveloped in a zesty Sriracha dressing. Whether served as a light lunch, a side at dinner, or a charming appetizer at gatherings, this salad is quick to prepare and bursting with nutrients. Perfect for warm days or whenever you crave something crunchy and satisfying, you can enjoy it chilled for an invigorating dining experience.
- Prep Time: 20 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: Japanese
Ingredients
Scale
- 16 oz shredded crab sticks (kani)
- 1 medium English cucumber (julienned)
- 1 medium carrot (julienned)
- ½ cup kewpie mayo or regular mayo with 2 tsp rice vinegar
- 1½ – 2 tbsp Sriracha
- 1 tsp soy sauce
- 1 tsp sesame seed oil
- 1½ tbsp lime or lemon juice
- Salt and pepper to taste
Instructions
- Prepare the vegetables: Julienne the cucumber and carrot.
- Shred the kani: Set aside your crab sticks after shredding.
- Make the dressing: In a mixing bowl, whisk together mayo, soy sauce, Sriracha, lime or lemon juice, salt, and pepper until smooth.
- Combine: Add the julienned vegetables to the dressing and gently fold in the shredded kani until well-coated. Serve chilled.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg
Find it online: https://cookingwithallison.com/spicy-kani-salad/