Ingredients:
• 1/2 pound imitation crab meat, cut into thin strips
• 1 large carrot, peeled and julienned
• 2 cups cabbage ( 1/4 cabbage), shredded
• 1/2 cup canned corn, drained
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt
• 1/2 teaspoon toasted sesame seeds
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon sriracha or hot sauce
• 2 tablespoons finely chopped fresh parsley
Directions:
• Place the crab, carrots, cabbage, corn, and parsley to a large bowl. Set aside.
• In a small bowl, whisk together the mayonnaise, lemon juice, sriracha, garlic powder, onion powder, salt, ground black pepper, and sesame seeds.
• Pour the dressing into the bowl with the cabbage and other salad ingredients. Toss well.
Note: The salad can be eaten immediately but is best covered and refrigerated for two hours or overnight.
Depending on how spicy you want your salad to be, adjust the amount of sriracha used in the dressing.
