Lively Spicy Kani Salad: A Zesty Japanese Sensation

This Spicy Kani Salad combines fresh vegetables and a zesty dressing for a burst of flavor that's perfect for any occasion.

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Prep Time 20

Chilling Time 10

Total Time 30

Servings: 4 servings

Course: Salad

Cuisine: Japanese

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

8 oz Shredded Crab Sticks (Kani) Can substitute with real crab.
1 large English Cucumber Pat dry before mixing.
1 medium Carrot Use a julienne peeler for strips.

For the Dressing

1/4 cup Kewpie Mayo Can substitute with regular mayo mixed with rice vinegar.
1 tbsp Sriracha Adjust to heat preference.
1 tsp Soy Sauce
1 tsp Sesame Seed Oil Important for authentic flavor.
1 tbsp Lemon Juice Can substitute with rice vinegar.
to taste Salt
to taste Pepper

Equipment

Julienne peeler
mixing bowl
spatula

Method

Step‑by‑Step Instructions

Wash the cucumber and carrot. Julienne the carrot and slice the cucumber into matchsticks. Pat the cucumber dry to keep the salad crisp.
Shred the crab sticks (kani) and pull apart into bite-sized pieces. Set aside.
In a bowl, whisk together Kewpie mayo, Sriracha, soy sauce, sesame oil, and lemon juice until smooth. Adjust seasoning with salt and pepper.
In a mixing bowl, combine cucumber, carrot, and kani. Pour dressing over and gently toss until well coated.
Transfer to a serving platter. Serve immediately or let chill for 10 minutes for enhanced flavor.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 10gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 800mgPotassium: 350mgFiber: 2gSugar: 3gVitamin A: 400IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Keep vegetables dry for best texture. Adjust dressing seasoning before combining with salad. Serve chilled.

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