crab stick salad

This Kani Salad recipe is very simple and easy to make. Very refreshing with sweet notes from ripe mangoes that is a contrast to the lightly savory flavors of Kani and creamy Japanese mayo.

Kani Salad

Kani (imitation crab meat)

carrot

cucumber (or 1 large)

mango

mayonnaise

lemon

salt

pepper

Peel the carrots and trim off the ends. Cut into 2 or about 3-inch long. Cut into julienne.

Do the same with the cucumber but do not include the core with seeds.

Shred the crab sticks by hand by gently pressing a piece from end to end to loosen the strips and then separate each strip from one another.

Peel the ripe mango. Cut the flesh into thin slices until you reach the core. Do the same to the other side of the core. Stack the slices together and cut into strips.

In a large bowl, add the cucumber, carrots, Kani, mango and Japanese mayo. Squeeze the juices of half a lemon on top and toss.

Season with salt and pepper as needed and give it another toss until all ingredients are well blended.

Serve immediately or refrigerate until ready. Serve on top of a bed of iceberg or romaine lettuce.

https://www.youtube.com/watch?v=MBERCYc2nig

This quick and easy Kani Salad recipe is quite refreshing with sweet notes from ripe mangoes that is a contrast to the lightly savory flavors of Kani and creamy Japanese mayo.

For more great tips, details and to print this recipe, visit our homepage 👇
www.foxyfolksy.com/kani-salad

INGREDIENTS
▢145 grams Kani (imitation crab meat)
▢1 medium carrot
▢2 medium cucumber (or 1 large)
▢1 piece ripe mango
▢1/2 cup Japanese mayonnaise
▢half lemon
▢salt
▢ground pepper

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KANI SALAD

Kani Salad is a delicious Japanese crab stick salad. Made with crab sticks, cucumber and carrots, then tossed in a mayo based dressing. Flavorful with great textures of tender crab meat and crunchy vegetables, it is delicious!

Kani Salad (Japanese Crab Stick Salad)

imitation crab sticks

English cucumber (or 2-3 regular, julienned)

carrots (large, julienned)

Tablespoons lemon juice

sriracha (or more to taste!)

soy sauce

sesame seeds

green onions

Julienne the carrots and cucumber. If your cucumber has large seeds, remove them to prevent a watery salad. Cut or tear the crab sticks into smaller pieces, lengthwise. Place in a bowl. Slice green onions thinly and set to the side.

In a separate bowl, whisk together the kewpie, lemon juice, sriracha and soy sauce. Pour over the carrots, cucumber and imitation crab and mix until well combined. Top with green onions and sesame seeds. Serve cold.

This Kani Salad was super fun to make and eat. It tastes like the crab stick salads I've had at Japanese restaurants, and was yummy with the kewpie mayo.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1682185121/jaycxzmw1yezuxuzcdez.mp4

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The most viewed crab stick salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine