Kani Salad
  1. Make the Dressing: In a large salad bowl, combine the Kewpie mayonnaise, rice vinegar, Sriracha, and sugar. Whisk until well combined and smooth.

  2. Assemble the Salad: Add the shredded imitation crab sticks, julienned carrots, and cucumber to the bowl with the dressing. Add the tobiko and gently toss everything together until the ingredients are evenly coated with the sauce.

  3. Serve: Just before serving, top the salad with panko bread crumbs for added crunch and garnish with chopped green onions, if using.

  4. Enjoy: Serve immediately and enjoy your Spicy Kani Salad! Store any leftovers in the fridge up to 3-4 days.

Course🍤Appetizer

Diets🥩Carnivore...

Category🥗Salad

Cuisine🇯🇵Japanese

Occasions📆Everyday🎊Party🏞️Picnic

Season☀️Summer

DifficultyEasy ⏰ 15m

Loading...