There’s something irresistibly refreshing about a salad that manages to feel indulgent. Kani Salad, a Japanese-inspired dish featuring shredded imitation crab, crisp vegetables, and a creamy sesame-mayo dressing, strikes that perfect balance.
It’s light yet satisfying, making it an ideal choice whether you’re embracing healthier eating habits or simply craving something vibrant and flavorful. The magic of Kani Salad lies in its textures and flavors.
The delicate sweetness of the kani (crab stick) pairs beautifully with the crunch of cucumber and julienned carrots. A hint of tangy rice vinegar and the nutty aroma of toasted sesame seeds round out the dish, creating a symphony of tastes that’s as enjoyable to prepare as it is to eat.
This recipe has gained traction recently as more people explore simple, restaurant-quality dishes they can recreate at home. With just a handful of accessible ingredients, you can whip up a salad that feels as sophisticated as it does approachable.
Pro tip: Chill your kani and vegetables before assembling the salad—it elevates the freshness and makes every bite irresistibly crisp. Trust me, once you try this Kani Salad, it might just become your go-to for everything from lunch prep to dinner parties.
What I Didn’t Expect About This Recipe?
- How quick it was to prepare: From start to finish, it took under 15 minutes, yet it felt like a dish that took much longer.
- The dressing’s versatility: I’ve started using it on other salads, like coleslaw or even grilled veggies—it’s that good.
- How much my friends loved it: I made it for a casual dinner, and everyone asked for the recipe.
- Its low-calorie yet filling nature is perfect for those mindful of their waistlines without sacrificing taste.
- How well it is paired with Keto Garlic Butter Shrimp: This is a fantastic combo for anyone on a low-carb journey.
Kani Salad Recipe
Equipment
- Mixing bowl
- Small bowl
- Sharp knife
- Large bowl
- Cutting board
Ingredients
Salad
- 1 cup fresh or frozen Mango
- 2 Persian or Lebanese cucumbers
- 200 g imitation crab meat sticks
Garnish
- 2 tsp panko bread crumbs
- ½ avocado
- 2 tsp toasted sesame seeds
Kani Salad Dressing
- 1 tsp rice wine vinegar or rice vinegar
- 4 tbsp Kewpie Japanese mayonnaise
- 1 tsp sriracha sauce
- 2½ tsp soy sauce
Instructions
- Slice a cucumber lengthwise, then cut it into thin julienne strips.
- Shred crab sticks into thin strings by pulling them apart with your fingers, similar to peeling string cheese.
- Alternatively, slice them into strips using a knife.
- Cut mango into thin slices and combine it with the cucumber and crab in a mixing bowl.
- Prepare the dressing by mixing all the ingredients in a bowl.
- Start with 3 tablespoons of mayonnaise, adding more if needed after mixing.
- Pour the dressing over the salad ingredients and toss thoroughly until everything is well-coated and creamy.
- Divide the salad into two bowls and top each with thin slices of avocado.
- Garnish with sesame seeds and panko bread crumbs for added crunch before serving.
Notes
- Use ripe mango for a balance of sweetness and tanginess.
- Toast the sesame seeds and panko bread crumbs lightly for extra flavor.
| Nutrition | Value |
| Calories | 354kcal |
| Carbohydrates | 27g |
| Fibre | 5g |
| Fat | 24g |
| Protein | 8g |
| Cholesterol | 20g |
Tips To Ease Your Job!
- Use a Julienne Peeler: A Julienne peeler can save time and effort when slicing cucumber and mango into thin strips.
- Chill the Ingredients: Refrigerate the cucumber, mango, and crab sticks before preparing the salad. This keeps the salad crisp and refreshing.
- Pre-Shredded Crab Sticks: If available, opt for pre-shredded imitation crab to skip the peeling step and save time.
- Prep Ahead of Time: Prepare the cucumber, mango, and crab sticks ahead of time and store them separately in airtight containers. Assemble the salad right before serving.
- Toast in Advance: Toast sesame seeds and panko crumbs beforehand and store them in a jar to ensure a quick garnish when needed.
