Spicy Kani Salad (Print version)

Shredded crab with crisp vegetables in a creamy spicy Japanese dressing. Ready in 15 minutes.

# What you'll need:

01 - 7 oz imitation crab sticks (kani), shredded

02 - 1 medium cucumber, julienned

03 - 1 medium carrot, julienned

04 - 2 tablespoons sweet corn kernels

05 - 1 tablespoon green onions, finely sliced

06 - 1 tablespoon toasted sesame seeds

07 - 4 tablespoons Japanese mayonnaise

08 - 1 tablespoon Sriracha chili sauce

09 - 1 teaspoon rice vinegar

10 - 1 teaspoon soy sauce

11 - 1 teaspoon sugar

12 - ½ teaspoon toasted sesame oil

01 - Shred the imitation crab sticks lengthwise into thin strips

02 - Julienne the cucumber and carrot into matchstick-sized pieces

03 - In a large mixing bowl, combine the shredded kani, cucumber, carrot, corn, and green onions

04 - In a separate small bowl, whisk together the mayonnaise, Sriracha, rice vinegar, soy sauce, sugar, and sesame oil until smooth

05 - Pour the spicy dressing over the salad ingredients and toss gently to coat evenly

06 - Sprinkle with toasted sesame seeds before serving. Serve chilled or immediately

01 -

You get restaurant quality results in fifteen minutes flat
The creamy spicy dressing strikes the perfect balance without overwhelming the fresh vegetables
It keeps beautifully for hours making it ideal for meal prep or potlucks

02 -

Shred crab sticks when they are slightly cold from the refrigerator for clean separation
Let the salad sit for ten minutes before serving so flavors can mingle and the dressing can soften the vegetables slightly

03 -

Pat your julienned vegetables dry with paper towels if they seem especially wet
Toasted sesame oil makes the dressing sing, but do not skip the toasting step on the seeds