Ingredients
Method
- Make the dressing: In a medium bowl, whisk together mayonnaise, rice vinegar, soy sauce, sriracha, sugar, and sesame oil until smooth and well combined. The mixture should have the consistency of a thick sauce—if it's too stiff, add another teaspoon of rice vinegar. Set aside.
- Prep the kani: If your imitation crab sticks are wrapped in plastic, remove them and let them sit at room temperature for 10 minutes to soften slightly. Using your hands, pull apart each stick into thin shreds. You want strands about 1-2 inches long, not tiny pieces.
- Combine the salad base: In a large bowl, add the shredded kani, iceberg lettuce, and red cabbage. Pour half of the dressing over and toss gently with tongs until everything is lightly coated. Add more dressing if you prefer it creamier—kani salad should look somewhat loose, not dry.
- Taste and adjust: Before adding toppings, taste a spoonful of the dressed kani and lettuce together. It should be savory with a mild heat from the sriracha. If it needs more tang, add another teaspoon of rice vinegar. If it's too rich, a pinch of salt can brighten it up.
- Serve: Transfer to a serving bowl or individual plates. Top with sliced scallions and toasted sesame seeds. Serve immediately while the vegetables are still crisp.
Nutrition
Notes
Shredded imitation crab (kani) has this soft, almost flaky texture once you break it up. I've stopped buying the pre-shredded bags because they're too dry and expensive; instead I buy a pound of kani sticks and pull them apart with my hands while watching TV. It takes about five minutes.
The dressing should be slightly loose—more like a thick sauce than a coating. If you're making this ahead, add the scallions right before serving so they keep their bright green color instead of turning a dull olive.