Description
This Spicy Kani Salad is crisp, tangy, and super simple — shredded crab sticks tossed with julienned cucumber and carrot, finished in a creamy, spicy dressing. It’s perfect as a light lunch, a vibrant side, or piled into a poke bowl. Ready to make it?
Ingredients
Scale
- 16 oz imitation crab sticks (kanikama), pulled into thin shreds
- 1 medium English cucumber, sliced into thin matchsticks
- 1 medium carrot, peeled and cut into thin matchsticks
- ½ cup Kewpie mayo (or ½ cup regular mayo + 2 tsp rice vinegar)
- 1½–2 tbsp Sriracha (adjust for heat)
- 1 tsp soy sauce
- 1 tsp toasted sesame oil
- 1½ tbsp fresh lime or lemon juice
- Salt and black pepper, to taste
Instructions
- Trim the cucumber and carrot, then slice both into very thin julienne (matchstick) strips. Pat the cucumber dry with paper towels to remove extra water.
- Pull the kani sticks apart with your fingers or shred them lightly with a fork until they form thin strands.
- In a medium bowl, whisk the mayo, Sriracha, soy sauce, sesame oil, and lime (or lemon) juice until smooth. Taste and season with salt and pepper.
- Add the shredded kani and the julienned vegetables to the dressing. Toss gently until everything is evenly coated — use your hands or tongs to avoid breaking the delicate strips.
- Chill briefly if you like (10–15 minutes), then serve chilled or at room temperature.
Notes
- Quick tips for success
- Pat the cucumber dry so the salad stays crunchy and not watery.
- Toss gently — vigorous mixing can turn the matchsticks mushy.
- Start with the smaller Sriracha amount and ramp up if you want more heat.
- Use Kewpie mayo if you can; it adds authentic tang, but regular mayo + rice vinegar works fine.
- Variations & serving ideas
- Fold in diced mango or avocado for a sweet, creamy twist.
- Serve on a bed of greens or over rice to make a Kani Salad Poke Bowl.
- Swap Sriracha for chili oil or togarashi for a different spice profile.
- Add sesame seeds and sliced green onions as a finishing touch.
- Storage
- Store leftovers in an airtight container in the fridge for up to 3 days. Don’t freeze — the texture won’t hold up.
Nutrition
- Serving Size: 1 serving
- Calories: 235
- Sugar: 7g
- Sodium: 758mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Cholesterol: 23mg