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–+ servings
Kani Salad

Kani Salad

Kani Salad is a Japanese version of crab salad with crab sticks and crunchy vegetables, dressed with a spicy mayo.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Japanese
Servings 6 servings
Calories 133 kcal

Equipment

  • bowl
  • whisk

Ingredients
  

Dressing

  • 0.25 cup mayonnaise homemade preferred
  • 1 teaspoon sriracha or hot sauce adjust based on spice preference
  • 1 teaspoon lemon juice
  • 0.5 teaspoon granulated sugar
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 5 oz imitation crab/sticks shredded into thin strips

Salad

  • 1 carrot julienned 3" long - about 1 cup
  • 1 cucumber julienned 3" long - about 1.5 cups
  • 1 ripe mango julienned 3" long
  • 2 tablespoons panko
  • 1 teaspoon sesame seeds optional

Instructions
 

Preparation

  • In a bowl or a jug, whisk all of the dressing ingredients until it's well combined and creamy.
  • To a bowl, add the shredded crab sticks, julienned cucumber, carrot, and mango.
  • Add the dressing to the crab and vegetables, and give it a good toss.
  • Serve in a shallow bowl or serving plate, top with panko and sesame seeds if using, and drizzle with extra dressing.

Notes

Store kani salad in the fridge in an airtight container for up to 3 days. It tastes better the next day. Do not top with panko before storing to prevent sogginess.

Nutrition

Serving: 1servingCalories: 133kcalCarbohydrates: 14gProtein: 3gFat: 7gSaturated Fat: 1gCholesterol: 7mgSodium: 436mgPotassium: 165mgFiber: 2gSugar: 7gVitamin A: 2108IUVitamin C: 16mgCalcium: 20mgIron: 1mg
Keyword crab salad, easy salad, healthy salad, Japanese salad, Kani Salad, Seafood Salad
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