Kani Salad Recipe

Cooking Directions

• STEP 1.Start by preparing the dressing. In a small bowl, whisk together mayonnaise, rice vinegar, sugar, and salt until well combined.
• STEP 2.Next, thinly slice the cucumber and dice the avocado. Place them in a large mixing bowl.
• STEP 3.Add the imitation crab sticks to the bowl and pour the dressing over the ingredients. Gently toss everything together until well coated.
• STEP 4.Transfer the salad to a serving plate or individual bowls. Garnish with sesame seeds or chopped green onions, if desired.
• STEP 5.Serve the kani salad immediately and enjoy!

Cooking Tips

• Make sure to use fresh and crisp cucumber for the best texture in the salad.
• You can add other vegetables like shredded carrots or radishes for extra crunch and color.
• For a spicier version, add a dash of sriracha or chili flakes to the dressing.

Storage and Serving

• Kani salad is best served fresh and should be consumed immediately.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 24 hours.
• Before serving leftover salad, give it a quick toss to redistribute the dressing.