Kani Salad

Ingredients

For The Dressing:

• ¼ cup mayonnaise
• 1 teaspoon sriracha or hot sauce
• 1 teaspoon lemon juice
• ½ teaspoon granulated sugar
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 5 oz (250g) imitation crab/sticks shredded into thin strips

For The Salad:

• 1 carrot julienned 3″ long – about 1 cup
• 1 cucumber julienned 3″ long – about 1 and ½ cups
• 1 ripe mango julienned 3″ long
• 2 tablespoons panko
• 1 teaspoon sesame seeds optional

Instructions

1. In a bowl or a jug, whisk all of the dressing ingredients until it’s well combined and creamy.
2. To a bowl, add the shredded crab sticks (I shred them using my hands, and the string separate very easily), julienned cucumber, carrot, and mango.
3. Add the dressing to the crab and vegetables, and give it a good toss.
4. Serve in a shallow bowl or serving plate, top with panko and sesame seeds if using, and drizzle with extra dressing.