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Kani Salad |
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| Ingredients: |
8 ounces imitation crab sticks
2 medium carrots, julienned
2 Persian cucumbers, sliced on an extreme bias then cut into long matchsticks
1 ripe but firm mango, cut into long matchsticks
Kosher salt
1/3 cup Japanese mayonnaise, such as Kewpie
2 tablespoons rice vinegar
1 tablespoon sriracha
Black sesame seeds, for sprinkling
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| Procedures: |
Shred each crab stick by placing on a work surface and raking a fork along the length of the stick to create long strands. Turn the stick a quarter turn and rake again; repeat on each remaining side. Use your fingers to pull apart any remaining strands. Transfer to a large bowl.
Add the carrots, cucumbers, mango and 1 teaspoon salt to the large bowl; toss well.
Stir together the mayonnaise, rice vinegar and sriracha in a small bowl. Add to the large bowl and toss well to coat. Taste and add more salt, if needed. Refrigerate until ready to serve.
To serve, mound the kani salad onto a serving platter or in a bowl and sprinkle with black sesame seeds.
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| Notes: |
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2025-06-13: Added to our cookbook.
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06/13/2025
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