Ingredients:

  • 8 oz imitation crab (kani), shredded or thinly sliced
  • 1 medium English cucumber, julienned
  • 1 medium carrot, julienned
  • 2 tbsp masago or tobiko
  • 2 stalks green onions, thinly sliced
  • 1/4 cup plain Greek yogurt
  • 1 tbsp sriracha
  • 1 tbsp fresh lime juice
  • 1 tsp honey
  • 1 tsp low-sodium soy sauce
  • 1 tsp toasted sesame seeds

Instructions:

  1. Julienne the cucumber and carrots into thin matchsticks using a julienne peeler or chef's knife.
  2. Pat the julienned cucumbers dry with paper towels to prevent the salad from becoming diluted.
  3. In a small bowl, whisk together the plain Greek yogurt, sriracha, lime juice, honey, and low-sodium soy sauce until the texture is velvety and the color is uniform.
  4. In a large mixing bowl, combine the shredded imitation crab, julienned cucumber, julienned carrots, masago, and sliced green onions.
  5. Pour the dressing over the salad base and toss gently to ensure all ingredients are evenly coated.
  6. Garnish with toasted sesame seeds and serve immediately or chilled.