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Spiralized Kani Salad

Prep Time10 mins
Total Time10 mins
Servings: 4


  • 5 kani sticks sliced thinly into matchsticks
  • 1 large seedless English cucumber, Blade D, noodles trimmed
  • For the fayo:
  • 5 tablespoons Greek yogurt
  • 2 teaspoons rice vinegar


  • Thoroughly pat-dry the cucumber noodles until excess moisture is blotted out. Set aside.
  • Whisk together all of the ingredients for the fayo together in the bottom of a large mixing bowl. Add in the kani, cucumber noodles and sesame seeds and toss thoroughly to combine.
  • Serve the salad over diced romaine lettuce, in Bibb lettuce cups or as is.