Description
A refreshing and spicy kani salad featuring shredded crab sticks, crisp cucumber and carrot julienne, all tossed in a zesty, creamy Sriracha mayo dressing. Perfect as a light appetizer or side dish with an Asian flair.
Ingredients
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 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
- Prepare the Vegetables: Cut the cucumber and carrot into thin julienne strips. Pat dry the cucumber strips with a paper towel to remove excess moisture, ensuring the salad isn’t watery.
- Shred the Kani: Shred the crab sticks into thin pieces to match the texture of the vegetables for an even mix.
- Make the Dressing: In a bowl, mix together the kewpie mayo or regular mayo combined with rice vinegar, Sriracha, soy sauce, lime or lemon juice, sesame seed oil, and a pinch of salt and pepper. Adjust the Sriracha quantity to control the spice level.
- Combine Salad: Add the julienned cucumber, carrot, and shredded kani into the bowl with the dressing. Gently mix the salad using your hands or a spatula to keep the delicate julienne strips intact and evenly coated with the dressing.
Notes
- Pat dry the cucumber strips with a paper towel to remove excess moisture to avoid a soggy salad.
- Mix the salad gently using your hands so the julienne strips remain intact and preserve the crisp texture.
