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This image shows a vibrant kani salad in a ceramic bowl, made with frozen mango, Lebanese cucumbers, crab meat sticks, avocado slices, and topped with sesame seeds and crispy panko for added crunch.

Kani Salad Recipe

Kani Salad is a refreshing and creamy Japanese-inspired dish combining julienned cucumber, shredded crab sticks, and thinly sliced mango. Tossed in a creamy mayo dressing, it’s garnished with avocado, sesame seeds, and crispy panko crumbs for a perfect balance of flavors and textures.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine American, Japanese
Servings 2 people
Calories 354 kcal

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.
    This image shows Lebanese cucumbers being sliced into thin rounds, ready to be added to the kani salad for a crisp, refreshing texture.
  • Shred crab sticks into thin strings by pulling them apart with your fingers, similar to peeling string cheese.
    This image shows crab meat sticks being shredded into fine strips, preparing them to be mixed into the kani salad for a light, savory taste.
  • 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.
    This image shows frozen mango being sliced into cubes, adding a tropical sweetness to the kani salad with its vibrant color and flavor.
  • Prepare the dressing by mixing all the ingredients in a bowl.
    This image shows sliced cucumbers, shredded crab sticks, and diced mango being mixed together in a bowl, preparing the base of the kani salad.
  • Start with 3 tablespoons of mayonnaise, adding more if needed after mixing.
    This image shows a dressing being prepared, likely with ingredients like mayonnaise or lemon juice, to complement the fresh ingredients of the kani salad.
  • Pour the dressing over the salad ingredients and toss thoroughly until everything is well-coated and creamy.
    This image shows the prepared dressing being poured over the kani salad ingredients, ready to be mixed and coated with the flavorful dressing.
  • Divide the salad into two bowls and top each with thin slices of avocado.
    This image shows ripe avocado slices being placed on top of the kani salad, adding creaminess and a rich texture to the dish.
  • Garnish with sesame seeds and panko bread crumbs for added crunch before serving.
    This image shows sesame seeds and crispy panko being sprinkled over the kani salad, adding a crunchy texture and additional flavor to the final dish.

Notes

  • Use ripe mango for a balance of sweetness and tanginess.
  • Toast the sesame seeds and panko bread crumbs lightly for extra flavor.