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+ servings
5 from 43 votes

Kani Salad

Kani salad is a Japanese version of crab salad made with thin crab sticks and julienned crunchy vegetables, dressed with a spicy mayonnaise dressing, and topped with panko for an extra crunch!
Author Diana
Servings 6 servings
Prep Time 15 minutes
Total Time 15 minutes

Ingredients

For the dressing:

  • ¼ cup mayonnaise
  • 1 teaspoon sriracha or hot sauce
  • 1 teaspoon lemon juice
  • ½ teaspoon granulated sugar
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 5 oz (250g) imitation crab/sticks shredded into thin strips

For the Salad:

  • 1 carrot julienned 3" long - about 1 cup
  • 1 cucumber julienned 3" long - about 1 and ½ cups
  • 1 ripe mango julienned 3" long
  • 2 tablespoons panko
  • 1 teaspoon sesame seeds optional

Instructions

  • In a bowl or a jug, whisk all of the dressing ingredients until it's well combined and creamy.
  • To a bowl, add the shredded crab sticks (I shred them using my hands, and the string separate very easily), julienned cucumber, carrot, and mango.
  • Add the dressing to the crab and vegetables, and give it a good toss.
  • Serve in a shallow bowl or serving plate, top with panko and sesame seeds if using, and drizzle with extra dressing.

Video

Notes

  • Store kani salad in the fridge in an airtight container for up to 3 days.
  • You can either serve this salad immediately or keep it in the fridge until you're ready to serve. I found that it tastes even better on the next day as the flavors settle. If making ahead, do not top with panko before you store it as they will get soggy. Just sprinkle with panko before serving.
  • Depending on how spicy you want your salad to be, adjust the amount of sriracha used in the dressing. Also, adjust seasonings to your preference.
  • Top with toasted sesame seeds, or black sesame seeds if you like.

Nutrition

Calories: 133kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 436mg | Potassium: 165mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2108IU | Vitamin C: 16mg | Calcium: 20mg | Iron: 1mg