Spicy Kani Cucumber Salad
Light, healthy, and delicious this spicy kani cucumber salad is perfect for the warm summer months. This entire recipe takes only 15 minutes to make, and it is incredibly delicious.
Ingredients
Kani and cucumber
- 12 ounces imitation legstyle crab, 8 sticks
- 1 large English cucumber, or two medium
Spicy dressing
- ¼ cup mayonnaise
- 1 tablespoon cane sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha
- ¼ teaspoon salt
Toppings
- ¼ cup crushed peanuts
- 2 tablespoons sesame seeds
- cilantro
- scallions
Equipment
- 1 julienne peeler
Instructions
Prepare the sauce:
- Grab a mixing bowl and combine the sauce ingredients. These include, mayonnaise, sriracha, rice vinegar, cane sugar, and salt. Whisk until well combined.
Prepare the cucumber and kani:
- Using the julienne peeler, begin to peel the cucumber. You want to avoid the center of the cucumber since it is too soft and mushy. Simply rotate the cucumber to a new side and begin peeling again. You make about 3-4 strokes per side depending on the thickness of the cucumber.
- Once the cucumber is peeled, place it on a paper towel to absorb any excess moisture. You can gently press it the cucumber with paper towel as well.
- Next, unroll the kani with your hands. Simply peel the crab into long thin strands. The thinner the better.
Assemble the dish:
- Add the peeled crab and cucumber strands into the mixing bowl with the sauce. Toss until the cucumber and crab is well coated.
- Chill covered in the refrigerator for 20-30 minutes.
- Top with toasted sesame seeds, and crushed peanuts. You can also add some chopped cilantro or scallions too.
- Enjoy!
Nutrition
Serving: 1serving, Calories: 278kcal, Carbohydrates: 23g, Protein: 8g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 5g, Trans Fat: 0.03g, Cholesterol: 15mg, Sodium: 802mg, Potassium: 205mg, Fiber: 3g, Sugar: 7g, Vitamin A: 93IU, Vitamin C: 5mg, Calcium: 62mg, Iron: 1mg