Spicy Kani Salad is made with shredded imitation crab, cucumber and carrot tossed together in spicy mayonnaise and topped with sesame seeds.
From the recipe collection of Tara Ippolito
I can’t stress enough how much I love a spicy kani salad. They were all over the internet a few years ago. The more I kept hearing about them, the more I wanted to try one.Let me tell you something, I was hooked from the very first bite. Since then I can not order sushi without a spicy kani salad to go alone with it.
One day I decided to just try making them at home. What an amazing decision that turned out to be. The ingredients are simple but all play a part to make this salad really special. This one is a must try for sure.
Ingredients
Heres everything you'll need to make this delicious salad. You can find the full ingredients list along with measurements and instructions on the recipe card below.
- Sriracha Mayonnaise- Brings a touch of heat and creaminess to the dressing.
- Vinegar- Adds just the right amount of acidity to the dressing.
- Imitation Crab- Brings a mild, slightly sweet seafood flavor with a soft, flakey texture.
- Cucumber- Adds a cool, crunchy texture.
- Carrot- Adds color and crunch.
- Sesame Seeds- An optional topping that adds a little texture.
- Avocado- Optional but adds creaminess and compliments the other ingredients very well.
How To Make It
Heres how to make this delicious kani salad. You can find the full ingredients list along with instructions on the recipe card below.
First, shred or slice the imitation crab meat thin (julienne) and add it to a medium sized bowl along with the carrots. Using a peeler, peel the cucumber from the outside in until you hit the middle where the seeds are. Using a knife, slice the peeled cucumber into thinner shreds (julienne) and add them to the bowl.
Mix the sriracha mayo with the vinegar and pour it into the bowl. Toss to combine. Sprinkle with sesame seeds and add sliced avocado (optional). Serve and enjoy!
Do I Have To Use Spicy Mayo?
No, regular mayonnaise would be ok to use, too.
Can I Use Fresh Crab Meat?
You can but it’s not recommended. A true kani salad uses the imitation crab meat or crab sticks. You wont really be getting the same effect.
Storage
Place the salad in a food safe, air tight container and it will last in the refrigerator for up to three days.
Spicy Kani Salad Recipe
Ingredients
- 8 Oz Imitation Crab Meat
- ¼ Cup Carrots, shredded
- 1 Medium Cucumber, shredded
- ⅓ Cup Sriracha Mayo
- 1 teaspoon White Vinegar
- Avocado (optional)
- 2 Tbs Sesame Seeds (optional)
Instructions
- First, shred or slice the imitation crab meat thin (julienne) and add it to a medium sized bowl along with the carrots.
- Using a peeler, peel the cucumber from the outside in until you hit the middle where the seeds are. Using a knife, slice the peeled cucumber into thinner shreds (julienne) and add them to the bowl.
- Mix the sriracha mayo with the vinegar and pour it into the bowl. Toss to combine.
- Sprinkle with sesame seeds and add sliced avocado (optional). Serve and enjoy!
Video
Other Easy Salad Recipes
If you like super easy to make salad recipes like this one, you have to try this Coleslaw Pasta Salad, Loaded Baked Potato Salad and Frito Corn Salad.
Al Dente Diva says
Hey Mike, thanks so much!! I’m so happy you tied it and liked it. Thank you!!
Anonymous says
T this was fantastic. I live me some Kani salad and the amount this made for the price was great. Especially what it costs out. Great recipe, thanks for sharing!!
Mike
Al Dente Diva says
Hi! Yes or you can make your own sriracha mayo with Japanese mayo and the sriracha. Up to you
Angela l Hanson Muesse says
You mention Japanese Mayo but then use the Shriracha mayo. Is the Japanese mayo for when you don't want spicy?
Al Dente Diva says
Hey Crystal, I’m so glad you made it and liked it! Thanks for letting me know. 🙂
Crystal Hartsell says
This was absolutely delicious!!!
The avocado made a big difference.