Recipe for kani salad:

Ingredients: For the Salad: • 8 sticks of imitation crab (kani), shredded • 1 cucumber, thinly sliced • 1/2 cup of shredded carrots • 1/4 cup of sliced avocado (optional) • 2 cups of mixed salad greens (e.g., iceberg lettuce, romaine, or arugula) For the Dressing: • 1/4 cup of mayonnaise • 1 tablespoon of Sriracha sauce (adjust to your preferred level of spiciness) • 1 tablespoon of rice vinegar • 1 teaspoon of sugar • 1/2 teaspoon of soy sauce Instructions: 1. Prepare the Imitation Crab: • Shred the imitation crab sticks into thin strips using your fingers or a fork. 2. Prepare the Vegetables: • Thinly slice the cucumber. • Shred the carrots or use pre-packaged shredded carrots. • If using avocado, slice it into thin strips. 3. Assemble the Salad: • In a large bowl, combine the shredded imitation crab, cucumber slices, shredded carrots, and avocado (if using). Toss them together gently. 4. Prepare the Dressing: • In a separate bowl, whisk together the mayonnaise, Sriracha sauce, rice vinegar, sugar, and soy sauce until well combined. 5. Combine the Dressing: • Pour the dressing over the salad mixture. Gently toss everything to ensure the salad is evenly coated with the dressing. 6. Serve: • Place the mixed salad greens on serving plates. • Top the greens with the kani salad mixture. 7. Garnish and Enjoy: • Garnish the salad with sesame seeds or chopped green onions if desired. • Serve your kani salad immediately. It's best when fresh and chilled. Kani salad is a perfect appetizer or light meal. You can adjust the spiciness of the dressing by adding more or less Sriracha sauce to suit your taste. Enjoy your homemade kani salad!

A light and refreshing recipe:

If you prefer a kani salad without mayonnaise, you can make a light and refreshing version using a different dressing. Here's a mayo-free kani salad recipe: Ingredients: For the Salad: • 8 sticks of imitation crab (kani), shredded • 1 cucumber, thinly sliced • 1/2 cup of shredded carrots • 1/4 cup of sliced avocado (optional) • 2 cups of mixed salad greens (e.g., iceberg lettuce, romaine, or arugula) For the Dressing: • 2 tablespoons of rice vinegar • 1 tablespoon of soy sauce • 1 tablespoon of honey or maple syrup • 1/2 teaspoon of grated fresh ginger • 1/2 teaspoon of sesame oil Instructions: 1. Prepare the Imitation Crab: • Shred the imitation crab sticks into thin strips using your fingers or a fork. 2. Prepare the Vegetables: • Thinly slice the cucumber. • Shred the carrots or use pre-packaged shredded carrots. • If using avocado, slice it into thin strips. 3. Assemble the Salad: • In a large bowl, combine the shredded imitation crab, cucumber slices, shredded carrots, and avocado (if using). Toss them together gently. 4. Prepare the Dressing: • In a separate bowl, whisk together the rice vinegar, soy sauce, honey or maple syrup, grated fresh ginger, and sesame oil until well combined. 5. Combine the Dressing: • Pour the dressing over the salad mixture. Gently toss everything to ensure the salad is evenly coated with the dressing. 6. Serve: • Place the mixed salad greens on serving plates. • Top the greens with the kani salad mixture. 7. Garnish and Enjoy: • Garnish the salad with sesame seeds or chopped green onions if desired. • Serve your mayo-free kani salad immediately. It's best when fresh and chilled. This mayo-free kani salad is a light and flavorful option that allows you to enjoy the delicious flavors of crab, vegetables, and a tasty dressing without mayonnaise.