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Kani Salad

Spicy Kani Salad Recipe

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Prep 15 minutes
This spicy kani salad is creamy, crunchy, and so easy to throw together for a quick lunch, side dish, or sushi night at home.
Servings 4 servings
Course Appetizer, Side Dish
Cuisine Fusion, Japanese

Ingredients

  • 10 ounces imitation crab sticks shredded
  • 1 small cucumber julienned
  • 1 small carrot julienned
  • ½ cup Kewpie/Japanese mayo
  • 2 tablespoons sriracha
  • 1 teaspoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon sesame seeds
  • 2 tablespoons tobiko

Instructions

  1. Julienne the cucumber and carrot into thin strips. If the cucumber looks extra watery, pat it dry with a paper towel.
    A hand uses a chef’s knife to julienne cucumber into thin matchsticks on a white cutting board
  2. Pull the imitation crab sticks apart into thin strips and add them to a large mixing bowl. Add the julienned cucumber and carrots.
    Close-up of shredded imitation crab in a clear glass mixing bowl
  3. Add the Japanese mayo, sriracha, rice vinegar, toasted sesame oil, sesame seeds, and tobiko to the bowl, then toss until everything is evenly coated.
    A spoon tosses the kani salad ingredients together in a glass bowl, coating the imitation crab, cucumber, and carrot in a creamy spicy dressing with tobiko mixed throughout.
  4. Serve right away or chill for a few minutes before serving. Enjoy!
    Close-up of the mixed kani salad in a glass bowl, showing shredded imitation crab, julienned cucumber, carrot, and orange tobiko lightly coated in creamy dressing.

Nutrition

Serving1 servingCalories306 kcalCarbohydrates14.9 gProtein6.2 gFat24.4 gSaturated Fat4.4 gPolyunsaturated Fat6.9 gMonounsaturated Fat12.7 gCholesterol53 mgSodium1000 mgPotassium189 mgFiber0.6 gSugar6.5 gVitamin A2114 IUVitamin C1.4 mgCalcium36 mgIron0.5 mg