Description
A refreshing and vibrant Kani Salad combining delicate imitation crab meat with crisp vegetables and sweet mango, all tossed in a tangy, spicy Japanese mayonnaise dressing. Perfect as a light appetizer or side dish, this salad is quick to prepare and full of contrasting textures and flavors.
Ingredients
Salad
- 14 ounces Kani (imitation crab meat)
- 1 medium carrot
- 1 large English cucumber
- 1 ripe mango
Dressing
- 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
Instructions
- Prepare the Carrots: Peel the carrot and cut it in half. Then slice into julienne strips or matchstick cuts for a crisp texture that holds well in the salad.
- Prepare the Cucumber: Peel the cucumber, slice it in half lengthwise, and scoop out the seeds. Cut each half into long thin strips to add a fresh crunch.
- Shred the Crab Meat: Gently press the ends of the kani sticks to loosen and shred them into thin strips by hand for an authentic texture.
- Slice the Mango: Peel the ripe mango and thinly slice the flesh by cutting along both sides of the pit. Stack the slices and cut into strips similar in size to the vegetables.
- Combine the Salad Ingredients: In a large bowl, add the prepared cucumber, carrots, shredded crab, and mango strips to combine the fresh components of the salad.
- Prepare the Dressing: Whisk together Japanese mayonnaise, Sriracha, soy sauce, lemon juice, and lemon zest until smooth and well combined, balancing creaminess with tang and heat.
- Season and Toss: Season the salad mixture with salt and ground pepper to taste. Pour the dressing over and toss gently but thoroughly to coat all ingredients evenly.
- Serve or Chill: Serve the salad immediately for a fresh experience or refrigerate it until ready to eat. This salad is best consumed within a few hours for optimal freshness.
Notes
- For best flavor, use fresh Japanese mayonnaise like Kewpie for authenticity.
- Adjust the amount of Sriracha according to your preferred spice level.
- You can substitute kani with real crab meat if available and desired.
- Ensure the mango is ripe but firm for the best texture.
- This salad can be prepared up to an hour ahead but toss right before serving to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
