This flavorful salad is commonly served in Japanese restaurants and is made with precooked imitation crab sticks.

Ingredients

• 8 ounces imitation crab sticks
• 2 medium carrots, julienned
• 2 Persian cucumbers, sliced and cut into long matchsticks
• 1 ripe but firm mango, cut into long matchsticks
• Salt to taste
• 1/3 cup Japanese mayonnaise
• 2 tablespoons rice vinegar
• 1 tablespoon sriracha
• Black sesame seeds as a garnish

Instructions

1. Shred each crab stick using a fork along the stick’s length to create long strands. Rotate and continue shredding. Transfer to a large bowl.
2. Add the carrots, cucumbers, mango, and 1 teaspoon salt to the large bowl and toss.
3. Stir together the mayonnaise, rice vinegar, and sriracha in a small bowl. Add to the other mixture and toss well to coat. Taste and add more salt to taste.
4. Refrigerate until ready to serve.
5. To serve, mound the kani salad onto a serving platter or in a bowl and sprinkle with black sesame seeds.