Name: Kani Salad Recipe
Prep time: 10 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 14 ounces Kani (imitation crab meat); 1 medium carrot; 1 large English cucumber; 1 ripe mango; 1/2 cup Japanese mayonnaise; 2 tbsp Sriracha; 1 tsp soy sauce; 1 tablespoon lemon juice; 1/2 tablespoon lemon zest; Salt, to taste; Ground pepper, to taste

Jump to Recipe· 3.8 from 2 reviews

If you are looking for a refreshing, vibrant, and delightfully creamy salad to add a burst of flavor to your meals, this Kani Salad Recipe is an absolute winner. Combining the sweet freshness of mango, the crisp texture of cucumber and carrot, and the savory richness of kani (imitation crab meat), all tossed in a tangy, mildly spicy dressing, this salad is a party for your taste buds. It promises a perfect balance of textures and flavors that is as colorful as it is delicious, making it an irresistible dish to share with family and friends.

Ingredients You’ll Need

The image shows a white plate with thin yellow mango sticks on the left side and pale green cucumber sticks on the right side, both neatly piled. Nearby, there is a white marbled surface with a whole mango and a lemon placed behind a light cream bottle with a red cap. In the background, there is a white bowl with blue patterns filled with shredded orange carrots. To the right, on a white plate with a blue checkered pattern, there are several orange and white crab sticks. A few loose carrot shreds are scattered on the surface near the crab sticks. The photo is taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is the first step to nailing this Kani Salad Recipe. The list may be simple, but each item adds essential texture, flavor, or zing that elevates the dish.

Kani (imitation crab meat), 14 ounces: The star protein with a delicate seafood taste and tender texture.
Carrot, 1 medium: Adds a sweet crunch and bright color for freshness.
English cucumber, 1 large: Cool, crisp, and slightly watery to balance the richness of the dressing.
Ripe mango, 1: Provides a juicy sweetness that contrasts beautifully with savory elements.
Japanese mayonnaise, 1/2 cup: Creamy base with a subtle tang, essential for that smooth dressing.
Sriracha, 2 tablespoons: Brings a spicy kick, adjustable to your heat preference.
Soy sauce, 1 teaspoon: Adds umami depth and a salty punch.
Lemon juice, 1 tablespoon: Gives the dressing a fresh citrus brightness.
Lemon zest, 1/2 tablespoon: Intensifies the citrus flavor with aromatic oils.
Salt: To taste, enhances all the other flavors.
Ground pepper: A gentle heat and complexity for balance.

How to Make Kani Salad Recipe

Step 1: Prepare the Vegetables and Fruit

Start by peeling the carrot, then cut it in half lengthwise and slice into thin julienne strips or matchsticks. For the cucumber, peel it, slice in half, and carefully scoop out the seeds with a spoon to avoid excess moisture, then cut into long, thin strips. Peel the mango and slice thinly along the sides of the core, stacking these slices to cut into strips. These fresh components provide a crisp and juicy base for your salad.

Step 2: Shred the Kani

Take your imitation crab meat and gently shred it by hand. Press the ends slightly to loosen the strips, peeling it apart to create light, delicate shreds that blend beautifully with the vegetables and fruit. This shredding makes every bite tender and evenly distributed.

Step 3: Combine the Salad Base

In a large mixing bowl, toss together the shredded kani, julienned carrot, cucumber strips, and mango slices. Mixing these ingredients before adding the dressing ensures that each element is evenly incorporated and ready to soak up all the flavors about to be added.

Step 4: Whisk the Dressing

In a separate bowl, whisk together the Japanese mayonnaise, Sriracha, soy sauce, lemon juice, and lemon zest. The result is a creamy dressing with a bright tang and subtle heat that perfectly complements the mild kani and fresh produce. Taste and add salt and freshly ground black pepper according to your preference.

Step 5: Dress and Toss

Pour the dressing over the salad base and gently toss to coat everything evenly. Take care not to break the mango strips or kani pieces; a light touch maintains the integrity and bite of each ingredient. Your Kani Salad Recipe is now ready to serve or chill.

How to Serve Kani Salad Recipe

The image shows a close-up of a salad placed on large green lettuce leaves that form the bottom layer. On top of the lettuce, there is a mixed pile of thin strips in various colors: pale white, light orange, and bright yellow, with a creamy texture coating the strips. Scattered over the salad are small black and orange round seeds or roe that add texture and color contrast. The salad sits on a white plate with blue lines around the edge, and the whole scene has a white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra visual and flavor boost, sprinkle toasted sesame seeds or finely chopped green onions on top just before serving. These add a delightful crunch and a subtle nutty or fresh oniony note that complements the salad’s flavors perfectly.

Side Dishes

Kani salad pairs wonderfully with dishes like sushi, grilled seafood, or light ramen bowls. Its cool, creamy profile offers a refreshing counterpoint that balances richer or spicier sides, making your meal feel complete and thoughtfully composed.

Creative Ways to Present

You can serve this salad in individual glass bowls to show off the vibrant ingredients. Alternatively, use avocado halves or crisp lettuce cups as edible vessels for a fun, hand-held presentation that’s great for parties or casual meals alike.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator. To keep the salad fresh and crisp, consume within 1-2 days because the mango and kani can lose their texture and the dressing might make the vegetables soggy over time.

Freezing

This Kani Salad Recipe is best enjoyed fresh and is not suitable for freezing, as the delicate texture of the kani and fresh vegetables will suffer, leading to an unappealing mushy consistency when thawed.

Reheating

This salad is served cold, so reheating is not recommended. If you prefer a warmer dish, consider transforming leftover kani and veggies into a stir-fry rather than trying to reheat the salad itself.

FAQs

Can I use real crab meat instead of imitation crab in the Kani Salad Recipe?

Absolutely! Fresh or canned real crab meat can be used for a more authentic seafood flavor. Just be mindful that real crab is often more delicate and expensive, so handle it gently when shredding.

Is the Kani Salad Recipe very spicy?

The spice level depends on how much Sriracha you add. The recipe calls for 2 tablespoons, which gives a mild to moderate heat that balances the creaminess well. You can adjust the amount to suit your taste or leave it out for no heat.

What can I substitute for Japanese mayonnaise?

If you can’t find Japanese mayo, a good-quality regular mayonnaise mixed with a little rice vinegar or lemon juice can help mimic the tangy sweetness. Avoid low-fat versions for best results.

Can I make this Kani Salad Recipe vegan?

Since kani is imitation crab, it sometimes contains seafood ingredients, so check labels carefully. To make a vegan version, substitute kani with shredded hearts of palm or artichoke hearts and use vegan mayonnaise instead.

How long does the salad last once dressed?

Once dressed, it’s best enjoyed within a day or two as the vegetables tend to release moisture and the salad can become soggy. Keep it chilled in the fridge for optimal freshness.

Final Thoughts

I truly hope you give this Kani Salad Recipe a whirl because it’s one of those dishes that feels like a celebration in every bite. It’s quick to prepare, wonderfully fresh, and flexible enough to suit many tastes and occasions. Whether as a light lunch or a colorful side, this salad will brighten up your table and your mood. Enjoy every vibrant, tangy forkful!