Kani salad is a classic Japanese restaurant dish that tou can make it at home in 10 minutes with easy-to-find supermarket ingredients. My spicy kani salad with mango recipe is simple to make and filled with flavor thanks to the creamy dressing.
WANT TO SAVE THIS RECIPE?
I'll send it straight to your inbox. Plus you'll get great new recipes from me every week!
This post may include affiliate links. Please read my disclosure policy.
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? Plus, you will love its bright colors (just like my BBQ jackfruit salad)!.
📖Why My Recipe Works
- This is a beginner-friendly recipe that packs a punch. This recipe is restaurant quality but even a newbie chef can easily make it at home.
- And while you can hit your local specialty supermarket for all the authentic ingredients, I promise I have tested this recipe only using basic ingredients found at any of your local grocery stores, without sacrificing flavor.
- I am providing several variations so you can customize this recipe to make your own unique versions.
🧾Ingredient Notes
- Crab Meat- 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.
- Vegetables- I like carrots and cucumber because they add cruncha nd freshness. Plus carrots are pretty filling.
- Mango- Use fresh, and any leftover mango can be used to make mango chia pudding!
- Mayonnaise- Traditional kani salad calls for a specific brand of Japanese mayonnaise, called Kewpie that contains just egg yolks. I have tried both ways. I use regular mayonnaise and add a tad bit of sugar to emulate the sweetness of the extra yolk.
- Orange Juice- Out of OJ? Check out my favorite substitutions for orange juice.
- Vinegar: I use rice vinegar but any light vinegar like champagne vinegar will work.
- Soy Sauce- Use tamari for gluten-free, if needed.
- Sugar- Optional, to add a little sweetness.
- Serrano Pepper- Because you use sriracha, the pepper is optional but I love the extra heat.
- Sesame Seeds- Optional, but recommended.
💭 Variations
Try mixing and matching different vegetables. My favs are green onions, bell peppers, and avocado.
Some recipes call for corn kernels, personally not a fan of that but you do you!
Additional toppings could include sesame seeds, peanuts, jalapenos, gluten-free panko breadcrumbs, tempura flakes, or fish roe.
⏲️How to Make Kani Salad
- 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.
- 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
- 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.
- Top the salad with your sesame seed. You can also serve the salad over shredded romaine lettuce.
👩🏻🍳 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.
- Not sure how to make a julienne cut? This how to cut carrots tutorial will break it down.
- For a fun twist, try this kani salad with mango salsa instead of the traditional dressing.
🌡️Storing Leftovers
Store the kani salad in the fridge in an airtight container for up to 3 days. I love this recipe as a make-ahead lunch. The dressing gets better as it sits and the flavors meld together.
More Asian Inspired Salad Recipes
Common Recipe Questions
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. 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.
Holding one end, use your fingers to loosen the other end and then pull it apart. You can also use a fork for this.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Spicy Kani Salad with Mango
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 soy sauce or tamari for gluten free
- ½ teaspoon sugar
- ½ serrano pepper seeded and minced (optional)
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 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
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.
Comments
No Comments