Spicy Kani Salad
Servings 4 people
Ingredients
Salad
- 16 oz Kani (Imitation Crab Meat)
- 1 medium cucumber
- 1 medium ripe mango
- 1 ripe avocado
Dressing
- ½ cup mayonnaise
- 2 tablespoon sriracha sauce
- 1 ½ tablespoon soy sauce
- 1 tablespoon fresh lemon juice
- 1 teaspoon sesame seeds
Instructions
Dressing
- Add the mayo, sriracha, soy sauce, and lemon to a small mixing bowl. Whisk together and set aside in the fridge.
Salad
- Peel the kani apart to create long thing strips.
- Peel the cucumber. Use a sharp knife or a vegetable peeler to create ribbons of cucumber. The cucumber can also be cut into thin strips versus flat ribbons.
- Peel the mango and cut it into thin strips.
- Remove the shell from the avocado and cut half of it into cubes. Cut the other half into thin slices for topping
- Place kani, cucumber, ¾ of the mango sliced, and the cubed avocado into a medium bowl.
- Add the dressing and gently mix. Tongs work well to evenly coat the salad in the dressing.
- Plate the salad and top with mango and avocado slices. Sprinkle with sesame if desired.
Notes
The salad will keep covered in the fridge for about 3 days.