Description
This spicy kani salad recipe is a creamy, refreshing mix of shredded crab and crisp cucumber tossed in a smooth, lightly spicy dressing. It’s quick to prepare, easy to customize, and perfect for appetizers, light lunches, or sushi-style meals.
Ingredients
Scale
- 8 oz imitation crab sticks, shredded
- 1 large English cucumber, thinly sliced
- ½ cup mayonnaise
- 1½ tbsp sriracha sauce
- 1 tsp soy sauce
- 1 tsp rice vinegar
- ½ tsp sugar
- ½ tsp sesame oil
- 1 tbsp sesame seeds
- 2 tbsp sliced green onions
Instructions
- Shred crab and slice cucumber into thin strips.
- Mix mayonnaise, sriracha, soy sauce, vinegar, sugar, and sesame oil until smooth.
- Toss crab and cucumber with dressing, garnish with sesame seeds and green onions, then chill before serving.
Notes
- Serve chilled for best flavor. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 mins