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Kani Salad Recipe

Kani Salad is a refreshing and creamy Japanese-inspired dish combining julienned cucumber, shredded crab sticks, and thinly sliced mango. Tossed in a creamy mayo dressing, it’s garnished with avocado, sesame seeds, and crispy panko crumbs for a perfect balance of flavors and textures.
Prep Time 15 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine American, Japanese
Servings 2 people
Calories 354 kcal

Equipment

  • Mixing bowl
  • Small bowl
  • Sharp knife
  • Large bowl
  • Cutting board

Ingredients
  

Salad

  • 1 cup fresh or frozen Mango
  • 2 Persian or Lebanese cucumbers
  • 200 g imitation crab meat sticks

Garnish

  • 2 tsp panko bread crumbs
  • ½ avocado
  • 2 tsp toasted sesame seeds

Kani Salad Dressing

  • 1 tsp rice wine vinegar or rice vinegar
  • 4 tbsp Kewpie Japanese mayonnaise
  • 1 tsp sriracha sauce
  • tsp soy sauce

Instructions
 

  • Slice a cucumber lengthwise, then cut it into thin julienne strips.
  • Shred crab sticks into thin strings by pulling them apart with your fingers, similar to peeling string cheese.
  • Alternatively, slice them into strips using a knife.
  • Cut mango into thin slices and combine it with the cucumber and crab in a mixing bowl.
  • Prepare the dressing by mixing all the ingredients in a bowl.
  • Start with 3 tablespoons of mayonnaise, adding more if needed after mixing.
  • Pour the dressing over the salad ingredients and toss thoroughly until everything is well-coated and creamy.
  • Divide the salad into two bowls and top each with thin slices of avocado.
  • Garnish with sesame seeds and panko bread crumbs for added crunch before serving.

Notes

  • Use ripe mango for a balance of sweetness and tanginess.
  • Toast the sesame seeds and panko bread crumbs lightly for extra flavor.