Kani Salad - カニカマサラダ

This is a light and creamy Japanese crab salad that can be served as a side or a snack.

📝 Ingredients

• 1 Japanese cucumber or 1/2 English cucumber, sliced thin (use the thinnest setting if you are using a mandolin)
• 3 ounces imitation crab (finely chopped lengthwise)
• 2 tablespoons shallot (minced)
• 2 1/2 tablespoons Japanese kewpie mayonnaise or regular mayonnaise
• 1 teaspoon rice vinegar or apple cider vinegar
• 1 1/2 teaspoon soy sauce
• 1/4 teaspoon ground black pepper
• Use all the ingredients from above plus 1 tablespoon sriracha sauce or more.

👨‍🍳 Instructions

1. 1Remove excess water from the sliced cucumber: Take cucumber slices in the palm of your hands and squeeze out as much water as you can – be careful not to break the slices.
2. 2Cut the crab: Lightly shred or chop the imitation crab and set aside.
3. 3Put the salad together: Put cucumber, shallot, and imitation crab in a bowl and toss.
4. 4Make the dressing: In a separate bowl, whisk the mayonnaise, rice vinegar, soy sauce and black pepper, until smooth. Add sriracha sauce at this point if you are making the spicy version.
5. 5Add the dressing to the salad: Pour the dressing over the cucumber, shallot, and fake crab meat. Stir well until the vegetables and crab meat are evenly coated. Serve.