Spicy Kani Salad with Cucumber and Panko Recipe
Kani Salad is a refreshing Japanese-inspired salad featuring shredded kani (imitation crab), crisp cucumber, and crunchy Panko breadcrumbs, all tossed in a creamy, slightly spicy dressing made with mayonnaise, mirin, and sriracha. This easy and quick-to-make dish combines flavors and textures perfectly, making it a great appetizer or light meal addition.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
- Diet: Low Fat
Ingredients
Scale
Dressing
- ¼ cup mayonnaise
- 1 teaspoon mirin
- ¼ teaspoon salt
- 1 teaspoon sriracha
Salad
- 12 ounces kani (shredded imitation crab)
- ½ cup cucumber (julienned)
- 2 tablespoons Panko breadcrumbs
Instructions
- Prepare the dressing: In a bowl, combine the mayonnaise, mirin, salt, and sriracha. Stir well until all ingredients are fully incorporated and the dressing is smooth and creamy.
- Assemble the salad: Add the shredded kani, julienned cucumber, and Panko breadcrumbs to the dressing bowl. Gently toss everything together to evenly coat the salad ingredients with the dressing and mix in the crunchy breadcrumbs.
Notes
- Mirin is a sweet Japanese rice wine that adds mild sweetness and umami to the dressing. If unavailable, you can substitute with a mixture of sake and sugar or a sweet white wine.
- Sriracha adds a spicy kick, but if you prefer less heat, reduce the amount accordingly or substitute with a milder chili sauce.
- Panko breadcrumbs provide a light, crispy texture; you can toast them lightly in a dry pan if you prefer extra crunch.
- Ensure the cucumber is well-drained to avoid watery salad.
Keywords: kani salad,Japanese salad,imitation crab salad,sriracha salad,Japanese appetizer,no-cook salad
