Description
A creamy, spicy, and refreshing Japanese-inspired salad made with shredded crab sticks (kani), crisp cucumber, sweet carrot, and a bold Kewpie mayo–Sriracha dressing. Ready in just 20 minutes, it’s the perfect quick side dish, light lunch, or sushi-night appetizer.
Ingredients
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16 oz (450 g) shredded crab sticks (kani)
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1 medium English cucumber (200 g), julienned
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1 medium carrot (100 g), julienned
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½ cup (120 ml) Kewpie mayo (or regular mayo + 2 tsp rice vinegar)
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1½–2 tbsp (22–30 ml) Sriracha
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1 tsp soy sauce
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1 tsp sesame seed oil
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1½ tbsp lime or lemon juice
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Salt & pepper, to taste
Optional toppings:
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Sesame seeds
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Fried onions
Instructions
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Julienne cucumber and carrot. Pat cucumber dry with paper towels.
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Shred crab sticks into thin strands. Place in a large bowl.
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In another bowl, whisk mayo, Sriracha, soy sauce, sesame oil, lime juice, salt, and pepper until smooth.
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Add kani, cucumber, and carrot to dressing. Toss gently to coat.
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Refrigerate for 10–15 minutes before serving.
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Top with sesame seeds or fried onions, if desired.
Notes
Use Kewpie mayo for authentic Japanese flavor, or substitute with regular mayo + rice vinegar.
Adjust spice level by adding more or less Sriracha.
For a vegetarian version, replace kani with shredded hearts of palm or tofu.
Best served chilled—don’t skip the resting time.
Avoid freezing; this salad is best eaten fresh.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Salad
- Method: No-cook, mixing
- Cuisine: Japanese-inspired