Ingredients
Scale
- 1/2 cup Japanese mayonnaise
- 1 tbsp Sriracha
- 1 tsp soy sauce
- 1/2 tbsp seasoned rice vinegar
- 1/8 tsp salt
- 1/8 tsp black pepper
- 16 ounces imitation crab sticks
- 1 medium carrot
- 2–3 small Persian cucumbers
- 1 ripe mango
Instructions
- Make the spicy Mayo dressing first. In a bowl, add 1/2 cup Japanese mayonnaise, 1 Tbsp Sriracha, 1 tsp soy sauce, 1/2 Tbsp seasoned rice vinegar, 1/8 tsp salt, and 1/8 tsp black pepper. Use a small whisk to combine everything together thoroughly. Then set the dressing aside for later.
- Now slice 2 small Persian cucumbers in half and remove the seeds by scraping them out with a spoon. Then slice the cucumbers into thin slices.
- Now shred 16 ounces of imitation crab meat. Then slice 1 medium carrot and 1 mango into thin strips.
- Add all the ingredients into a large bowl, including the spicy mayo dressing. Then use tongs to mix everything together. Enjoy this Kani salad chilled. You can also top it with some Panko breadcrumbs for extra crunchiness.