Name: Kani Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Japanese
Ingredients: 8 ounces imitation crab stick, shredded; 1 medium carrot, julienned; 1 English cucumber, julienned; 1 medium mango, julienned; 1/3 cup Kewpie mayonnaise; 2 teaspoon soy sauce; 1 teaspoon rice wine vinegar; 1 teaspoon sesame oil; 1 teaspoon sriracha; Avocado slices; Sesame seeds

Description

Kani Salad is a vibrant and refreshing Japanese-inspired dish featuring shredded imitation crab sticks combined with julienned carrots, cucumber, and mango. Tossed in a creamy, tangy dressing made with Kewpie mayonnaise, soy sauce, rice wine vinegar, sesame oil, and a touch of sriracha, this salad offers a perfect balance of sweet, savory, and spicy flavors. It’s an easy no-cook dish that’s perfect for a light lunch or appetizer.

Ingredients

Scale

Salad Ingredients

8 ounces imitation crab stick, shredded
1 medium carrot, julienned
1 English cucumber, julienned
1 medium mango, julienned

Dressing Ingredients

1/3 cup Kewpie mayonnaise
2 teaspoon soy sauce
1 teaspoon rice wine vinegar
1 teaspoon sesame oil
1 teaspoon sriracha

Optional Garnishes

Avocado slices
Sesame seeds

Cook Mode Prevent your screen from going dark

Instructions

Combine the Main Ingredients: In a large bowl, add the shredded imitation crab stick, julienned carrot, julienned cucumber, and julienned mango. Use tongs to gently toss and mix these ingredients evenly, ensuring they are well distributed.
Prepare and Add Dressing: Pour the Kewpie mayonnaise, soy sauce, rice wine vinegar, sesame oil, and sriracha into the bowl with the salad ingredients. Toss everything together carefully to coat the crab and vegetables thoroughly with the flavorful dressing.
Serve and Garnish: Transfer the dressed salad into a serving bowl. Optionally, garnish with slices of avocado and sprinkle sesame seeds on top to add texture and enhance the flavor profile. Serve immediately for the freshest taste.

Notes

Use Kewpie mayonnaise for its distinct creaminess and flavor, but regular mayonnaise can be substituted if necessary.
Julienne the vegetables and mango finely to ensure a balanced texture and easy eating experience.
Adjust the sriracha quantity to control the spice level according to your preference.
Adding avocado slices adds a creamy texture that complements the crisp vegetables nicely.
This salad is best served fresh but can be refrigerated for up to 1 day in an airtight container.