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Spicy Kani Salad

This restaurant-quality kani salad takes 15 minutes to create a sweet, tangy, and delicious Asian side dish or appetizer.
Course Appetizer, Side Dish
Cuisine Japanese
Keyword Salad, Spicy, Takeout
Prep Time 15 minutes
Total Time 15 minutes
Servings 3 people
Calories 164kcal

Ingredients

  • 15 imitation crab sticks
  • 2 tbsp kewpie mayo
  • 2 tbsp sriracha
  • soy sauce
  • 1 tbsp furikake or more
  • 1 tbsp sweetfish roe, masago or tobiko
  • 2 tbsp cilantro minced
  • 1 Persian cucumber julienned

Instructions

  • Unwrap each kani stick and discard the plastic if individually wrapped. One by one, separate or shred the "pieces"and place them into a bowl.
  • Add the mayo, sriracha, and a splash of soy sauce directly to the bowl. Toss thoroughly to coat. Taste and adjust if needed.
  • Right before serving, add the furikake, roe, and cilantro to the spicy crab salad. Serve the spicy kani salad over the julienned cucumbers.

Nutrition

Calories: 164kcal | Carbohydrates: 12g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 36mg | Sodium: 983mg | Potassium: 53mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 72IU | Vitamin C: 8mg | Calcium: 6mg | Iron: 0.1mg