Spicy Kani Salad with Mango
A traditional Japanese crab salad with a twist. This kani salad recipe adds mango for sweetness and to balance out the spicy dressing.
Servings: 4
Calories: 322kcal
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.
- 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.
- Pour dressing over the salad and gently toss to coat. Top with the sesame seeds.
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.
Leave a review or get more information on the recipe!
