This post may contain affiliate links, read my disclosure policy for details.
Kani Salad, or Japanese crab salad, is made with shredded imitation crab, julienned carrots, cucumber and mango and tossed with a spicy sweet mayo-based dressing. This refreshing crab stick salad recipe is a typical appetizer at Japanese-American restaurants and sushi bars.
Mango Kani Salad is similar to a California roll without rice. This crab stick salad recipe perfectly pairs with your favorite Asian recipes or homemade sushi. It comes together quickly and tastes just like the Japanese Crab Salad you’ve enjoyed in your favorite restaurants.
If you love recipes with mango, try my Avocado Mango Salad, Spicy Mango Habanero Chicken Kabob or Grilled Mango Chicken Skewers Recipe.
Why You’ll Love This Spicy Kani Salad
- It’s fresh and flavorful. This salad contains fresh veggies, sweet mango and a tasty dressing.
- It’s easy to make. It only takes about 15 minutes to throw this salad together. It’s perfect for a quick lunch or appetizer.
- It’s low carb. This salad is low carb, so it’s perfect for keto and other low carb diets. Leave the panko off to keep this recipe gluten free.
Kani Salad Ingredients
For dressing
- Mayonnaise: Use your favorite mayo or use Kewpie Mayo for an authentic Japanese flavor.
- Sriracha Sauce: Adjust the amount of sauce to control the spice level.
- Lime Juice: Freshly squeezed lime juice has a superior flavor.
- Salt and Ground Pepper: Season with kosher salt and fresh ground black pepper to taste.
For salad
- Imitation Crab: Shred the imitation crab meat into thin strips.
- Fruits and Vegetables: Julienne carrot, cucumber and mango and sliced fresh avocado.
- Breadcrumbs: Use panko breadcrumbs for maximum crunch. Substitute with gluten free panko if desired.
- Sesame Seeds: Toasted sesame seeds add crunch and a nutty flavor.
- Lime Wedges: to serve.
How To Make Spicy Kani Salad
- Prepare the dressing. In a medium bowl, combine the ingredients for dressings; mayonnaise, sriracha sauce, lime juice, salt, and pepper until creamy and smooth.
- Dress the salad. In a large bowl, combine Imitation crab, carrots, cucumber, and mango. Add the prepared dressing and toss the veggies well until well combined.
- Add garnish. Finally, add the avocado slices on top and sprinkle panko bread crumbs and sesame seeds.
- Serve. Serve the salad with the lime wedges on the side.
Tips To Make the Kani Salad Recipe
- Slice the imitation crab into thin match sticks or use two forks to shred them.
- Buy pre-shredded carrots to save time.
- Remove the seeds from the cucumber for a less watery salad.
- Cut everything into similar thicknesses for better texture.
- Adjust the amount of sriracha to adjust the spiciness of the salad.
- Kewpie Mayo will give the dressing a more authentic taste.
- The salad will become mush as it sits, so dress right before serving for the most crunch.
- Top with breadcrumbs and panko just before serving.
Frequently Asked Questions
Kani salad is a popular side dish in Japan. It gets its name from the word Kanikama, the Japanese word for imitation crab. This version includes mango and avocado, but some versions are made simply with carrots, cucumbers and crab.
Kani salad is usually made with imitation crab meat but can be made with fresh crab. Fresh crab can be challenging to cut into strips, so your salad will have a different texture.
Imitation crab meat is made from a white fish mixture and formed to look like crab meat.
This salad is best enjoyed immediately but can be stored in an airtight container in the fridge for 2-3 days. The veggies will be less crisp, but they will be tasty.
Kani salad makes a delicious and healthy light lunch or you can serve it with your favorite Asian recipes like Thai Coconut Shrimp Curry, Crispy Honey Sesame Chicken, Homemade Sweet and Sour Chicken, or Teriyaki Chicken Meatballs.
More Asian Appetizer Recipes
- Asian Beef Lettuce Wraps
- Sticky Sesame Cauliflower Bites
- Shrimp Sushi Stack
- Easy Sushi Bake
- Grilled Teriyaki Chicken Skewers
I hope you enjoy all the recipes I share with you, including this delicious Kani Salad recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
If you try this recipe and liked it, please leave a star rating and comment below. Use my hashtag to share it with me on Instagram so I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
Kani Salad
Ingredients
For dressing
- ½ cup mayonnaise
- 1 tablespoon sriracha sauce, or more
- 1 tbsp. fresh lime juice
- ½ teaspoon salt, or more to taste
- ½ teaspoon ground pepper
For salad
- 6 oz Imitation crab, shredded into thin strips
- 1 large carrot, cut into julienne
- ¾ large English cucumber, large, cut into julienne
- 1 large mango, cut into julienne
- 1 large avocado, sliced
- ¼ cup panko breadcrumbs
- 1 teaspoon sesame seeds
- Lime wedges, to serve
Instructions
- In a medium bowl, combine the ingredients for dressings; mayonnaise, sriracha sauce, lime juice, salt, and pepper until creamy and smooth.
- In a large bowl, combine Imitation crab, carrots, cucumber, and mango. Add the prepared dressing and toss the veggies well until well combined.
- Finally, add the avocado slices on top and sprinkle panko bread crumbs and sesame seeds.
- Serve the salad with the lime wedges on the side.
Notes
- Double up the recipe for more portions.
- Slice the imitation crab into thin match sticks or use two forks to shred them.
- Buy pre-shredded carrots to save time.
- Remove the seeds from the cucumber for a less watery salad.
- Cut everything into similar thicknesses for better texture.
- Adjust the amount of sriracha to adjust the spiciness of the salad.
- Kewpie Mayo will give the dressing a more authentic taste.
- The salad will become mush as it sits, so dress right before serving for the most crunch.
- Top with breadcrumbs and panko just before serving.
