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–+ servings
SPICY KANI SALAD

Spicy Kani Salad: A Refreshing Twist on Japanese Flavor

Spicy Kani Salad is a delicious and healthy choice that combines crispy vegetables with creamy dressing and shredded kani for a refreshing touch.
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Prep Time 15 minutes
Chilling Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Japanese
Calories: 235
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 16 oz shredded crab sticks (kani) Use real crab for a more authentic flavor if desired.
  • 1 medium English cucumber Adds crunch and freshness; pat dry before use to reduce moisture.
  • 1 medium carrot Provides sweetness and color; peel and julienne for optimal texture.
For the Dressing
  • ½ cup Kewpie mayo This dressing gives a creamy and uniquely tangy flavor; substitute with regular mayo mixed with rice vinegar for a similar taste.
  • 1 ½ - 2 tablespoons Sriracha Adjust according to heat preference.
  • 1 teaspoon soy sauce Enhances umami flavor; low sodium version can be a healthier option.
  • 1 teaspoon sesame seed oil Introduces a nutty aroma; it’s optional if you prefer a lighter flavor.
  • 1 ½ tablespoons lemon juice This balances the flavors with acidity; lime juice can be used as a substitute.
  • to taste salt To enhance the overall flavor; adjust per personal preference.
  • to taste pepper To enhance the overall flavor; adjust per personal preference.

Equipment

  • Mixing Bowl
  • Sharp knife
  • julienne peeler
  • Whisk
  • Spatula

Method
 

Preparation
  1. Wash your medium English cucumber and carrot. Cut them into thin julienne strips, creating about 2 to 3 inches in length, and pat the cucumber strips with a paper towel to remove excess moisture.
  2. Gently shred the crab sticks (kani) into smaller, bite-sized pieces, ensuring fluffy strands that will blend nicely into the salad.
  3. In a medium mixing bowl, combine Kewpie mayo, soy sauce, Sriracha, lemon juice, and sesame seed oil. Whisk until smooth and creamy.
  4. In a large serving bowl, gently fold the shredded kani and julienned cucumber and carrot into the creamy dressing until well-coated.
  5. Serve the salad on a bed of crisp lettuce leaves, optionally garnishing with chopped green onions and sesame seeds.

Nutrition

Serving: 1servingCalories: 235kcalCarbohydrates: 10gProtein: 12gFat: 17gSaturated Fat: 2gCholesterol: 30mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 200IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. For best flavor, add the dressing right before serving.

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