Kani salad is a Japanese crab salad combining lump crab meat, kelp noodles, and julienned vegetables in a creamy sriracha-mayo dressing that comes together in 10 minutes.
Delivery in as fast as one hour.*
Prices vary by store
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In a small bowl, whisk together the nayonnaise, sriracha, lemon juice, and sesame oil. Adjust sriracha to your taste.
In a large bowl, combine the kelp noodles, cucumber, carrots, and crab meat.
Drizzle the dressing over the salad and toss gently to coat. If needed, season with salt and pepper to your taste.
Store in an airtight container for up to 1 day; keep dressing separate from noodles and vegetables if possible to prevent sogginess.
Yes. Imitation crab works and reduces cost, though real lump crab gives better texture and flavor. Use the same 8 oz amount.
Kelp noodles are thin, chewy noodles made from seaweed. Rinse them in warm water until soft before adding to the salad. Found in Asian grocery stores or online.
The 1 tsp sriracha is mild to moderate. Adjust to taste—start with 1/2 tsp if you prefer less heat.
Yes, chop vegetables and prep crab separately. Mix with dressing just before serving to keep kelp noodles from becoming too soft.
Neutral oil like grapeseed or vegetable oil works, but you'll lose the nutty sesame flavor. Consider toasted sesame seeds as a garnish instead.
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