Spicy Kani Salad Fresh SushiStyle Crunch for Lunch today
Author:lilie
Total Time:20 minutes
Yield:4 servings 1x
Description
Spicy Kani Salad delivers a fresh sushistyle crunch for lunchbold satisfying and curiously addictive Tap to taste the vibrant flavor now
Ingredients
Scale
8 ounces imitation crab sticks (kani), shredded
1 cup Napa cabbage or shredded green cabbage, finely sliced
1 cup cucumber, small dice
1 ripe avocado, diced
2 tablespoons red onion, finely minced (optional)
2–3 tablespoons mayonnaise (Japanese mayo if available)
1–2 teaspoons sriracha, or to taste
1 teaspoon lime juice
1 teaspoon toasted sesame oil
1 tablespoon toasted sesame seeds
2 sheets nori, cut into thin strips (optional)
Salt — to taste
Green onions or chives for garnish (optional)
Instructions
In a small bowl, whisk together mayonnaise, sriracha, lime juice, and sesame oil to make a creamy, spicy dressing. Thin with a tiny splash of water if it feels too thick.
In a large mixing bowl, combine kani, cabbage, cucumber, red onion (if using), and half of the sesame seeds.
Gently fold in the avocado, being careful not to mash it. The mixture should be creamy but still have nice texture.
Pour the dressing over the salad and toss until everything is lightly coated and glossy. Taste and adjust with more lime juice or salt if needed.
Sprinkle with the remaining sesame seeds and nori strips. If you like extra bite, add a pinch of chili flakes.
Serve immediately for a crisp texture, or refrigerate for 20–30 minutes to let the flavors mingle. Best enjoyed on the day it’s made.
Notes
Bright, crunchy Japanese-inspired salad with kani (imitation crab), cucumber, napa cabbage, avocado, and a creamy spicy mayo dressing, finished with lime and sesame.
