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Best Spicy Kani Salad Recipe with Creamy Sriracha Dressing

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A quick and easy spicy kani salad with a creamy sriracha dressing, perfect for a light lunch or side dish. Ready in under 15 minutes with simple, everyday ingredients.

Ingredients

Scale
  • 8 ounces imitation crab (kani sticks), shredded
  • 1 large English cucumber, cut into thin matchsticks
  • 1 medium carrot, julienned or grated
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 3 tablespoons Japanese mayonnaise (e.g., Kewpie)
  • 1 to 2 tablespoons sriracha
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sugar

Instructions

  1. Shred the imitation crab into thin, bite-sized strips. Set aside in a large mixing bowl.
  2. Cut the English cucumber into thin matchsticks about 2 inches long. Julienne the carrot. Thinly slice the green onions on a diagonal. Add all vegetables to the bowl with the kani.
  3. In a small bowl or jar, combine Japanese mayonnaise, sriracha (start with 1 tablespoon), toasted sesame oil, rice vinegar, soy sauce, and sugar. Whisk or shake until smooth. Taste and adjust spiciness if desired.
  4. Pour the dressing over the kani and vegetables. Gently toss with a spatula or two forks until evenly coated. Be careful not to overmix.
  5. Chill in the refrigerator for at least 10 minutes before serving to allow flavors to meld.
  6. Garnish with toasted sesame seeds and extra sliced green onions. Serve cold.

Notes

For best texture, let shredded kani chill in the fridge for 10 minutes before mixing. If making ahead, salt the cucumber and pat dry to prevent wateriness. Store dressing separately for meal prep.

Nutrition

Keywords: spicy kani salad, kani salad, sriracha dressing, imitation crab salad, quick salad, Japanese salad

Find it online: https://bouncybowl.com/best-spicy-kani-salad-recipe-with-creamy-sriracha-dressing/