Spicy Kani Salad

Shredded cucumber and Kani (fish sticks usually used in Sushi) are tossed in a delicious dressing and sprinkled with sesame seeds. Makes a great lunch or side dinner dish.
Photo by Beverly B.
Adapted from google.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from google.com

Ingredients

  • DRESSING:

  • 1/4 1/4

    1/4 cup mayonnaise

  • 2 2

    2 tablespoons rice vinegar

  • 1/2 1/2

    1/2 teaspoon sugar

  • 1 1

    1 teaspoon Sriracha (chile sauce)

  • 1/2 1/2

    1/2 teaspoon Paprika

  • 1/2 1/2

    1/2 teaspoon ginger, freshly grated

  • 2 2

    2 tablespoons ponzu sauce

  • Pinch Pinch of salt

  • SALAD:

  • 4 4

    4 Kani sticks (1/2 pound imitation crab)

  • 1 1

    1 large (or three baby) cucumbers, peeled and shredded

  • 3/4 3/4

    3/4 cup sesame seeds

Directions

Whisk the first eight ingredients together for the dressing. Taste for seasoning and set aside. Shred the crab sticks by hand and place in a large bowl. Shred the cucumber in a food processor (or julienne by hand) and place in the bowl. Toss with the dressing and top with sesame seeds immediately before serving.

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