This light and refreshing Kani Salad, or crab stick salad, is a Japanese-style appetizer made with julienned cucumber, crab sticks, and a tangy mayonnaise-based dressing.
Using a fork or your fingers, shred the crab into thin strings lengthwise.
In a large bowl, whisk together the dressing ingredients.
Add the cucumber and crab and toss to combine.
Divide the mixture into bowls and top with avocado, sesame seeds, panko and green onion.
Enjoy!
Notes
Kani salad can be made up to 3 days ahead of serving. Keep it in a sealed container in the fridge and don’t add any toppings or garnishes until right before plating.