Kani Salad
This Kani Salad features imitation crab, fresh vegetables, and a creamy dressing.
Equipment
- Mixing bowl
- Knife
Ingredients
For the Salad
- 18 oz imitation crab sticks 2 packs
- 5.8 oz cucumber ½ large; use a low-seed variety like English, Persian, or Japanese
- 3.4 oz carrots 2 medium
For the Dressing
- ½ cup mayonnaise Kewpie or regular
- 1.5 tablespoon lemon juice or more to taste; OR rice wine vinegar
- ½ teaspoon salt or soy sauce
- ¼ teaspoon black pepper
- ½ tablespoon sriracha hot chili sauce or hot sauce, optional for spiciness
To Garnish
- sesame seeds
- lemon slices
- cilantro or green onion
Instructions
- Chop the imitation crab sticks, cucumber, and carrots into bite-sized pieces.
- In a mixing bowl, combine the chopped ingredients with mayonnaise, lemon juice, salt, black pepper, and optional sriracha. Mix well.
- Garnish with sesame seeds, lemon slices, and cilantro or green onion before serving.
Notes
For a tangy flavor, adjust the lemon juice or vinegar to your preference.