Spicy Kani Salad (Printable)

Refreshing Japanese-style salad with imitation crab, crisp veggies, and creamy spicy dressing. Ready in 15 minutes.

# What You'll Need:

→ Salad Components

01 - 7 oz imitation crab sticks (kani), shredded into thin strips
02 - 1 medium cucumber, julienned into matchsticks
03 - 1 medium carrot, julienned into matchsticks
04 - 2 tablespoons sweet corn kernels (optional)
05 - 1 tablespoon green onions, finely sliced
06 - 1 tablespoon toasted sesame seeds

→ Spicy Dressing

07 - 4 tablespoons Japanese mayonnaise (Kewpie preferred)
08 - 1 tablespoon Sriracha or chili sauce
09 - 1 teaspoon rice vinegar
10 - 1 teaspoon soy sauce
11 - 1 teaspoon granulated sugar
12 - ½ teaspoon toasted sesame oil

# Directions:

01 - Shred the imitation crab sticks lengthwise into thin, uniform strips using your fingers or a fork.
02 - Julienne the cucumber and carrot into matchstick-sized pieces using a sharp knife and cutting board.
03 - In a large mixing bowl, combine the shredded kani, cucumber, carrot, corn (if using), and green onions.
04 - In a separate small bowl, whisk together the mayonnaise, Sriracha, rice vinegar, soy sauce, sugar, and sesame oil until completely smooth and emulsified.
05 - Pour the spicy dressing over the salad ingredients and toss gently with a spatula or spoon until all ingredients are evenly coated.
06 - Sprinkle with toasted sesame seeds immediately before serving. Serve chilled for best flavor and texture.

# Expert Advice:

01 -
  • The dressing comes together in seconds but tastes like something from a proper Japanese restaurant
  • You can prep everything ahead and toss it right before serving which makes it perfect for dinner parties
02 -
  • The salad gets watery if dressed too far in advance so add the dressing right before serving for the best texture
  • Imitation crab varies by brand so taste a piece before you start and adjust the dressing saltiness accordingly
03 -
  • Use a vegetable peeler to create quick uniform ribbons from the cucumber if you are struggling with knife skills
  • The dressing keeps for a week in the fridge so double it and use the extra on sandwiches or as a dip

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