Description
A vibrant and refreshing Kani Salad featuring shredded imitation crab, crisp julienned vegetables, and a tangy spicy mayo dressing. Perfect as a light appetizer or side dish that balances sweet, savory, and spicy flavors with a creamy texture.
Ingredients
Scale
Main Ingredients
- 8 ounces imitation crab stick, shredded
- 1 medium carrot, julienned
- 1 English cucumber, julienned
- 1 medium mango, julienned
Dressing
- 1/3 cup Kewpie mayonnaise
- 2 teaspoons soy sauce
- 1 teaspoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sriracha
Optional Toppings
- Avocado slices
- Sesame seeds
Instructions
- Combine Ingredients: In a large bowl, mix together the shredded imitation crab, julienned carrot, cucumber, and mango. Use tongs to toss the ingredients gently until thoroughly combined.
- Prepare Dressing and Toss: Add the Kewpie mayonnaise, soy sauce, rice wine vinegar, sesame oil, and sriracha to the bowl with the crab and vegetables. Toss everything together to coat the salad evenly with the flavorful dressing.
- Serve and Garnish: Transfer the salad to a serving bowl. If desired, top with avocado slices and sprinkle sesame seeds over the salad for added texture and visual appeal. Serve immediately for best freshness.
Notes
- This salad is best served fresh to maintain the crispness of the vegetables.
- You can substitute the imitation crab with real crab meat if preferred.
- Adjust the amount of sriracha to control the spiciness level.
- Kewpie mayonnaise provides a unique flavor; substitute with regular mayonnaise but the taste might differ slightly.
- Avocado slices add creaminess and are optional based on preference.
