Without fail cooking ultimate Spicy Kani salad easy, fast, practical.
Ingredients all Spicy Kani salad
Needed : cucumbers peeled and julienned.
Needed : imitation crab sticks shredded.
Needed : th cup Japanese mayo kewpie or regular American mayo.
Prepare : Rice vinegar.
Prepare : Sesame oil.
Needed : Sriracha.
Needed : sugar.
Prepare : Optional: Carrots, mango, avocado. Top salad with avocado.
Stages Cooking Spicy Kani salad
Whisk together the dressing; mayonnaise, Sriracha, rice vinegar, sesame oil, salt and pepper. Set aside. I eye ball my ingredients so I estimated the amount to use..
Thinly slice cucumbers and cut them julienned. Shred the imitation crab..
Optional. Peel and cut the carrots. If you are using matchstick carrots, you can skip this step. You dont have to put carrots in the salad..
Optional. Peel and cut the mango into long thin strips..
Shred the crabmeat into thin strips. It is just like string cheese. Peel it apart..
Toss the cucumbers, carrots, mango and crab to a bowl..
Pour the dressing over the ingredients..
Toss the salad to combine..
Just sprinkle with 2 tsp panko before serving. I don't do this my daughter likes it..
Enjoy. Eat salad alone or with sushi. Or with Asian take out or recipes. So good. Lasts in fridge for 3 days..
