Spicy Kani Salad Recipe
This spicy kani salad recipe makes a delicious Asian appetizer or side. Light, crisp, and packed with umami, you won’t believe it only takes 10 minutes to make!
Print
Pin
Servings: 3
Calories: 28kcal
Equipment
Ingredients
- 8 oz crab sticks, shredded
- 1 cucumber, julienned
- 1 carrot, julienned
- 1/3 cup Kewpie mayonnaise
- 1 tsp sriracha
- 1 tsp sesame oil
- 1/4 lemon, juiced
- 1 tsp soy sauce
- Salt to taste
- Black pepper to taste
- Green onions, chopped (optional garnish)
Instructions
- Add the julienne cucumbers and carrots to a large bowl.
- Add the crab sticks and gently toss until combined.
- In another small bowl, whisk together your Kewpie mayo, sriracha, sesame oil, lemon juice, soy sauce, salt, and pepper.
- Pour the dressing over the salad and mix until everything is well-coated.
- Transfer your spicy kani salad to a serving bowl and garnish with green onions. Enjoy immediately or chill the mixed salad for 30 minutes before serving.
Notes
- I recommend using an English or Persian cucumber for this spicy kani salad recipe. You won’t need to peel these cucumbers; they have very few seeds, and they’re less watery than other varieties, which helps keep the salad from getting soggy.
- Try to cut the veggies to a similar size so each bite of the kani salad feels balanced. The cucumber and carrot strips should be as thin as the shredded crab sticks. To keep the julienned strips intact, mix the salad gently. A julienne vegetable peeler can help make your preparation easier!
- You can serve this spicy kani (crab) salad as a main dish! Scoop it up with nori sheets or add it on top of sushi bake's rice layer.
Nutrition
Calories: 28kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 149mg | Potassium: 155mg | Fiber: 1g | Sugar: 2g | Vitamin A: 76IU | Vitamin C: 9mg | Calcium: 17mg | Iron: 0.3mg