If you prefer a spicier dressing, add a bit of sriracha sauce to it.
This can be served in a bowl as a tossed salad as well. If doing so, cut the kani into small chunks. Add the other vegetables and toss with dressing. Garnish with parsley.
Food and Prop Styling by Goldie Stern
Food Consultant Chaya Surie Goldberger
Photography by Felicia Perretti