Ingredients
Scale
- 16 oz shredded crab sticks (kani)
- 1 medium English cucumber, julienned
- 1 medium carrot, julienned
- ½ cup kewpie mayo (or regular mayo with rice vinegar)
- 1 ½ – 2 tablespoons Sriracha
- 1 teaspoon soy sauce
- 1 teaspoon sesame seed oil
- 1 ½ tablespoons lime juice
- Salt and pepper to taste
Instructions
- Prepare the Vegetables: Julienne the cucumber and carrot using a sharp knife. Shred the crab sticks into bite-sized pieces.
- Make the Dressing: In a mixing bowl, combine mayo (or mayo with rice vinegar), soy sauce, Sriracha, lime juice, sesame seed oil, salt, and pepper. Whisk until smooth.
- Combine Ingredients: Add the cucumber, carrot, and crab sticks into the bowl with the dressing. Toss gently to coat all ingredients evenly.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Japanese
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 600mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg