Kani Salad is a vibrant Japanese-inspired salad made with shredded imitation crab, julienned cucumber, and a creamy sriracha-mayo dressing. It comes together in 10 minutes and delivers all the spicy, creamy sushi flavors without rolling.
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Combine the mayonnaise, sriracha, soy sauce, and rice vinegar in a small bowl to create the dressing.
In a larger bowl, mix the shredded imitation crab and julienned cucumber.
Pour the dressing over the crab and cucumber mixture and toss until well coated. Sprinkle with toasted sesame seeds before serving.
Store in an airtight container in the refrigerator for up to 1 day; store dressing separately if prepping ahead to prevent sogginess.
Yes. Use 8 oz of fresh or canned lump crab meat, drained well. The salad will be richer but follow the same recipe.
Use a julienne peeler or mandoline set to the julienne blade. Alternatively, cut into thin matchsticks with a sharp knife or use a vegetable spiralizer.
Prep ingredients separately and store in airtight containers up to 1 day. Toss with dressing just before serving to prevent the salad from becoming soggy.
Check your sriracha and soy sauce labels. Use tamari or gluten-free soy sauce as a substitute if needed.
Start with 1/2 tablespoon and adjust to taste. You can always add more heat, but you cannot remove it.
