Kani Salad

Directions

1. In a large bowl, combine shredded crab meat, chopped kelp noodles, julienned cucumber, and carrot.
2. In a small bowl, whisk together mayonnaise, sriracha, and sugar until creamy and smooth.
3. Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.
4. Add sliced green onions and sesame seeds, then mix lightly again.
5. Transfer the salad to a serving plate or bowl.
6. Top with extra sesame seeds and a light sprinkle of panko breadcrumbs before serving.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Servings: 2
• Difficulty: Easy

Variations & Substitutions

• Replace kelp noodles with rice noodles, glass noodles, or thinly sliced cabbage.
• For extra heat, add more sriracha or a pinch of chili flakes.
• Use Japanese mayo (Kewpie) for a richer, more authentic flavor.
• Add mango slices for a sweet, tropical twist.

Serving Suggestions