Ingredients:

  • 8 oz (225g) imitation crab (kani), shredded by hand
  • 1 medium (150g) English cucumber, julienned
  • 1 small (50g) carrot, julienned
  • 1/2 tsp (3g) kosher salt
  • 2 tbsp (8g) toasted sesame seeds
  • 2 tbsp (30g) plain Greek yogurt
  • 1 tbsp (15g) light mayonnaise
  • 1 tbsp (15ml) Sriracha
  • 1 tsp (5ml) rice vinegar
  • 1 tsp (5ml) honey
  • 1/2 tsp (2.5ml) soy sauce

Instructions:

  1. Toss the julienned cucumbers with kosher salt in a colander and let them sit for 5–10 minutes to draw out excess water. Pat thoroughly dry with paper towels.
  2. In a small bowl, whisk together the Greek yogurt, light mayonnaise, Sriracha, rice vinegar, honey, and soy sauce until smooth and pale orange.
  3. In a large mixing bowl, combine the shredded imitation crab, dried cucumbers, and julienned carrots.
  4. Pour the dressing over the salad ingredients and fold gently with a spatula until evenly coated.
  5. Sprinkle with toasted sesame seeds just before serving.