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    Home » Recipes » Gluten-Free Fish & Seafood

    Published: Mar 28, 2022 · Modified: Jul 21, 2022 by Jen Wooster

    Spicy Kani Salad with Mango

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    Jump to Recipe
    spicy kani salad in white serving bowl.
    spicy kani salad in white serving bowl.
    spicy kani salad in white serving bowl with small plate to the side.
    how to make spicy kani salad.

    Kani salad is a classic Japanese restaurant dish. You can make it at home in 10 to 15 minutes with easy-to-find supermarket ingredients. This spicy kani salad with mango recipe is simple to make and filled with flavor thanks to the crunchy cucumber and carrots and a spicy creamy dressing.

    spicy kani salad in white serving bowl with small plate to the side.

    This post may include affiliate links. Please read my disclosure policy.

    Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!

    You may have seen kani salads on the menu at your favorite local Japanese steakhouse or sushi restaurants. But did you know it is incredibly easy to make at home?

    What is Kani?

    Kani means crab in Japanese but in the US it refers to a type of imitation crab meat that is often used in salads, sushi rolls, and other dishes. In Japan, imitation crab meat is called surimi.

    Kani looks like long pieces of crab legs but is actually made from a variety of white fish. It is processed into a paste with binders and seasoning to create a crab flavor.

    A note on binders. There is a lot of confusion on whether or not imitation crab is gluten-free. The answer is it depends, check out my full article on gluten-free imitation crab options.

    In order to make my crab salad gluten-free I used Trans Ocean imitation crab.

    Why This Recipe Works

    This recipe is restaurant quality but the most newbie chef can easily make it at home. We are providing several variations so you can customize this recipe to make your own unique versions.

    And while you can hit your local specialty supermarket for all the authentic ingredients, I promise I have tested this recipe. And this recipe is easily made with basic ingredients found at any of your local grocery stores, without sacrificing flavor.

    Plus we love its bright colors (just like our BBQ jackfruit salad)!.

    Jump to:
    • What is Kani?
    • Why This Recipe Works
    • 🧾Ingredients
    • ⏲️How to Make Spicy Kani Salad?
    • 👩🏻‍🍳 Expert Tips
    • 🌡️Make Ahead and Storing Leftovers
    • Related Recipes
    • 💬Frequently Asked Questions
    • 📖 Recipe

    🧾Ingredients

    This recipe calls for imitation crab sticks, and while you can use real crab meat, I don't recommend it for any type of kani salad. Part due to cost but also because the flavors of the salad overwhelm the delicate crab.

    recipe ingredients on the counter.

    This recipe uses crunchy vegetables including;

    • carrots
    • cucumbers
    • mango for sweetness

    You can also add;

    • green onions
    • sweet bell peppers
    • avocado
    • Some recipes call for corn kernels, personally not a fan of that but you do you!

    For the salad dressing, traditional kani salad calls for a specific brand of Japanese mayonnaise, called Kewpie, to make the spicy mayo.

    Kewpie is a type of mayo that contains just egg yolks, not the whole egg. I have tried both ways. We use regular mayonnaise and add a tad bit of sugar to emulate the sweetness of the extra yolk.

    While the spicy mayo may have enough heat for some people, I love a finely diced serrano pepper for extra heat. This ingredient is optional based on your personal preferences.

    Out of OJ? Check out favorite substitutions for orange juice. But lemon juice (or even grapefruit) would work.

    Additional toppings could include sesame seeds, peanuts, jalapenos, gluten-free panko breadcrumbs, tempura flakes, or fish roe.

    See the recipe card for exact quantities.

    ⏲️How to Make Spicy Kani Salad?

    This recipe has no real cooking involved. Although I do prefer to toast the sesame seeds. Promise it is worth a dirty pan! Let's get started!

    Step 1: Shred the Kani

    Before getting started we need to prep the main ingredient. Holding one end of the crab stick, use a fork or your hands to shred. Pull it lengthwise into small strips. Alternatively, you can thinly slice it with a knife.

    showing how to shred kani.

    Step 2: Salad

    All the vegetables should be sliced into small matchstick-sized pieces. All the veggies should be of a similar size. Place the julienned cucumber, carrots, and mango in a large bowl with the kani and gently toss to combine.

    Not sure how to make a julienne cut? This how to cut carrots tutorial will break it down.

    Step 3: Dressing

    In a mixing bowl combine the mayonnaise, sriracha sauce, orange juice, rice wine vinegar, tamari, and sugar. Stir until smooth. Pour the spicy mayonnaise dressing over the salad and mix until everything is coated.

    Step 4: Garnish

    Top the salad with your sesame seed and other garnishes. You can also serve the salad over shredded romaine lettuce.

    kani salad garnished with black sesame seeds.

    👩🏻‍🍳 Expert Tips

    • If you are not a fan of spice, reduce the sriracha in the dressing by half.
    • You can also make your own mayonnaise if you are feeling fancy.
    • For a fun twist, try this kani salad with mango salsa instead of the traditional dressing.
    crab salad in bowl with more on serving plate.

    🌡️Make Ahead and Storing Leftovers

    Store the kani salad in the fridge in an airtight container for up to 3 days. We love this recipe as a make-ahead lunch. The dressing gets better as it sits and the flavors meld together.

    If making ahead, do not top with any tempura flakes until ready to store.

    Any leftover mango not used in this recipe can be used to make our mango chia seed pudding!

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    💬Frequently Asked Questions

    How do you shred imitation crab?

    Holding one end, use your fingers to loosen the other end and then pull it apart. You can also use a fork for this.

    What is the difference between rice wine vinegar and rice vinegar?

    Rice wine vinegar and rice vinegar are actually the same product but should not be confused with rice wine. If you don't have rice vinegar try substituting white wine vinegar instead.

    If you enjoyed this recipe, please leave us a rating or a comment. It helps other wonderful people connect with our food.

    📖 Recipe

    spicy kani salad in white serving bowl.

    Spicy Kani Salad with Mango

    A traditional Japanese crab salad with a spicy dressing and fresh mango. Serve as a light lunch or a side dish.
    Servings: 4
    Prep: 10 mins
    Cook: 0 mins
    Total: 10 mins
    5 from 18 votes
    PRINT PIN SAVE

    Equipment

    • Small and medium sized mixing bowls

    Ingredients
      

    • 12 ounces imitation crab meat gluten free
    • 2 small carrots peeled and julienned
    • 1 English cucumber julienned
    • 1 mango peeled and julienned
    • 1 tablespoon black sesame seeds toasted

    Kani Salad Dressing

    • ½ cup mayonnaise
    • 1 tablespoon sriracha
    • 1 tablespoon orange juice
    • 2 teaspoons rice wine vinegar
    • 1 teaspoon tamari gluten free soy sauce
    • ½ teaspoon sugar
    • ½ serrano pepper seeded and minced (optional)
    Prevent your screen from going dark

    Instructions
     

    • Gently shred the crab meat, pulling it lengthwise into long strips. Combine with carrots, cucumber, and mango into a bowl.
      12 ounces imitation crab meat, 1 English cucumber, 1 mango, 2 small carrots
    • In a small mixing bowl combine the mayonnaise, sriracha, orange juice, rice wine vinegar, tamari, sugar, and serrano pepper. Season to taste, adding more sriracha and serrano if you prefer it spicier.
      ½ cup mayonnaise, 1 tablespoon sriracha, 1 tablespoon orange juice, 2 teaspoons rice wine vinegar, 1 teaspoon tamari gluten free soy sauce, ½ teaspoon sugar, ½ serrano pepper
    • Pour dressing over the salad and gently toss to coat. Top with the sesame seeds.
      1 tablespoon black sesame seeds
    Rate this Recipe

    Video

    Notes

    • Cut all your vegetables into thin long pieces of equal size.
    • If you can't find an English or Persian cucumber, be sure to remove the seeds before cutting.
    • To toast sesame seeds, place in a dry saute pan over medium heat for 1 minute. 
    Make Ahead: Store the salad and dressing separately. Toss to combine and add the sesame seeds right before serving. The salad will keep for 2 days but best when made the day of serving.

    Nutrition

    Calories: 322kcal | Carbs: 15g | Protein: 17g | Fat: 22g | Fiber: 2g
    Author: Jen Wooster
    Course:: Salad, Side Dish
    Cuisine: Japanese
    Keyword japanese crab salad, kani salad with mango, mango kani salad, spicy crab salad, spicy mango kani salad
    Tried this recipe?Tag us @peelwithzeal so we can see your creation!

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    My name is Jen and I am the recipe developer, writer, and photographer around here. Since being diagnosed with celiac disease over 10 years ago I have been slowly curating a recipe box full of gluten-free goodness. I adore vegetables, crave chocolate, and I am always up for an adventure.

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