mango kani salad

10 minutes is all you need to make this all time favourite! This kani salad is absolutely to die for! Throw in some sriracha and sweet mango slivers for a truly delicious Japanese crab salad.

Kani Salad [Japanese Crab Salad]

500 g crab stick (defrosted)

carrot (medium)

mango (medium)

cucumber (medium)

salt (to taste)

pepper (to taste)

mayonnaise (Kewpie)

tsp sriracha

lemon (juiced)

Defrost the crab sticks and remove the wrappers. With your fingers, gently pry the strands of crab apart.

Peel the carrot and mango and julienne to the same length and thickness.

Julienne the cucumber with the skin on to the same length and thickness as the carrot and mango. Do not include the seeds, as the salad will get soggy.

Salad

In a small mixing bowl, add the Kewpie mayonnaise, sriracha sauce and the juice of ½ a lemon.

Mix until well combined.

Salad Dressing

In a mixing bowl, add all the ingredients together.

Add salt and pepper to taste.

Serve.

Assembly

https://mediavine-res.cloudinary.com/video/upload/t_original/v1681649797/cahuo3bfi4qyze7gkz8v.mp4

10 minutes is all you need to make this all time Japanese side dish favourite! 

This kani salad is absolutely to die for! Sweet mango with crab sticks in a match made in heaven. Crunchy with fresh carrot, cucumber and creamy with spicy sriracha mayo salad dressing. 

We adore this Japanese crab salad. Perfect for lunch, dinner or picnics.

How To Make Kani Salad [Japanese Crab Salad]

Mango kani salad is made with shredded imitation crab, mango, cucumber, carrots, green onions, masago, and a creamy sriracha mayo dressing. Serve it cold as a salad, side dish, or over rice.

Mango Kani Salad

mayonnaise (Kewpie Japanese mayonnaise or regular mayonnaise)

sriracha sauce

rice vinegar

sugar

lime juice

sesame oil

soy sauce

salt and black pepper

imitation crab sticks (shredded)

carrot carrots

English cucumber

mango

green onions (thinly sliced, white and light green parts)

Shred the imitation crab into thin strips. You can pull the crab apart by hand or slice it thinly with a knife.

Cut the cucumber into thin matchsticks.

Shred the carrot on the large holes of a box grater, or use bagged matchstick carrots.

Peel the mango and cut it into thin strips or small cubes.

In a medium bowl, whisk together the mayonnaise, sriracha, rice vinegar, sugar, lime juice, sesame oil, soy sauce, salt, and pepper.

Add the shredded crab, cucumber, carrot, mango, green onions, and 1 teaspoon of tobiko to a large bowl. Pour the dressing over the top and toss gently so everything is coated.

Pour the dressing over the salad and toss gently until everything is evenly coated.

Cover the bowl and refrigerate the salad for about 1 hour.

Before serving, transfer the salad to a clean bowl. Sprinkle sesame seeds or furikake over the top, then add the remaining tobiko or masago.

Top 2 mango kani salad recipes from across the web

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Kani Salad [Japanese Crab Salad]

Mango Kani Salad

Top 2 mango kani salad recipes from across the web

The most viewed mango kani salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kani Salad [Japanese Crab Salad]

Mango Kani Salad

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