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Kani Salad

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Kani Salad is a creamy, refreshing Japanese-inspired salad made with shredded imitation crab, crisp cucumber, carrots, and a lightly spicy mayonnaise dressing. It comes together in about 15 minutes and makes an easy appetizer, side dish, or light lunch.

Ingredients

  • 8 ounces imitation crab sticks
  • 1 large cucumber
  • 1 medium carrot
  • 1 ripe mango, optional
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • Tobiko or masago for garnish, optional
  • 1/3 cup Japanese mayonnaise
  • 1 tablespoon sriracha, or to taste
  • 1 teaspoon rice vinegar
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1 teaspoon fresh lemon or lime juice
  • 1/2 teaspoon sugar, optional

Instructions

  1. Pull the imitation crab sticks apart into thin strips, or slice them thinly with a knife for more uniform pieces.
  2. Julienne the cucumber into thin strips. If it has a watery, seedy center, remove it before slicing.
  3. Cut the carrot into thin matchsticks or julienne it with a peeler.
  4. If using mango, peel it and cut it into thin strips similar in size to the cucumber and carrot.
  5. Combine the Japanese mayonnaise, sriracha, rice vinegar, soy sauce, sesame oil, citrus juice, and optional sugar in a small bowl.
  6. Whisk the dressing until smooth and creamy. Taste and add additional sriracha if desired.
  7. Place the shredded crab, cucumber, carrot, optional mango, and green onions in a large bowl.
  8. Pour the dressing over the salad and gently toss until the ingredients are lightly and evenly coated.
  9. Sprinkle with toasted sesame seeds and garnish with optional tobiko or masago.
  10. Serve immediately or refrigerate briefly before serving for a colder salad.

Notes

  • For a spicier salad, gradually increase the sriracha or add another preferred chile sauce.
  • For a mild version, omit the sriracha and season the mayonnaise with rice vinegar, sesame oil, and citrus juice.
  • Thin strips of ripe mango add sweetness that contrasts with the creamy, spicy dressing.
  • Avocado can be gently folded into the salad immediately before serving.
  • For extra crunch, add shredded cabbage, radish, additional carrot, or crispy tempura flakes.
  • Real cooked crabmeat can replace imitation crab. Check it for shell pieces and drain excess moisture before using.
  • Remove watery cucumber seeds when necessary and pat the cucumber dry to prevent the salad from becoming watery.
  • For make-ahead preparation, keep the dressing separate from the crab and vegetables and toss everything together shortly before serving.
  • Store leftovers in an airtight container in the refrigerator for 1–2 days.
  • Do not freeze or reheat Kani Salad; serve it cold or slightly chilled.

Nutrition

Find it online: https://thefamilycooking.com/kani-salad/