Kani Salad

5 from 2 votes

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. I

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Lunch, Salad

Cuisine: Asian

Diet: Gluten Free

Servings: servings

Author: Mariam Ezzeddine

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.

Nutrition