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Spicy Kani Salad Recipe

Spicy Kani Salad is a Japanese-inspired dish made with shredded crab sticks, crisp cucumber, and carrot tossed in a creamy, spicy mayo dressing, topped with sesame seeds for extra flavor.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Salad
Ingredients Method Notes

Ingredients
  

  • 8 oz shredded crab sticks
  • 1 cucumber julienned
  • 1 carrot julienned
  • 1/3 cup Asian mayonnaise Kewpie recommended
  • 1 tsp Sriracha or more to taste
  • 1 tsp sesame oil
  • Juice of 1/4 lemon
  • 1 tsp soy sauce
  • Salt and black pepper to taste
  • Chopped green onions for garnish

Method
 

  1. In a large bowl, add the julienned cucumber and carrot.
  2. Add the shredded crab sticks and gently toss to combine.
  3. In a small bowl, whisk together the mayonnaise, Sriracha, sesame oil, lemon juice, soy sauce, salt, and pepper.
  4. Pour the dressing over the salad and mix until well coated.
  5. Transfer to a serving plate, garnish with green onions, and serve chilled or immediately.

Notes

  • Kid-friendly version: Simply skip or reduce the Sriracha for little eaters.
  • Storage: Best served fresh but can be stored in the fridge for up to 2 days.
  • Make it low-carb: Swap carrots for thinly sliced bell peppers.
  • Infant/toddler note: Suitable for toddlers if spice is reduced or omitted. Not recommended for infants under 1 due to mayonnaise and imitation crab ingredients.