This kani salad is so fresh, so flavorful, and so easy to make! And this kani salad recipe includes a creamy and slightly spicy mayonnaise dressing that enhances all of the flavors.
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THE BEST KANI SALAD
If you've never heard of a kani salad before, it's something that has been going viral on Tiktok recently. Kani is just imitation crab meat, so this recipe really is an imitation crab salad.
Now, if you've had it before, odds are it was at one of the delicious American Japanese restaurants. And although it's great to order at a restaurant or get for take out, I think it's even better made at home with this crab salad.
This recipe includes all of the classic complementary ingredients like carrots, cucumber, mango, and couple additions for a crunchy texture. And this easy spicy kani salad is completed with the homemade creamy sriracha mayo dressing.
It is just so fresh, healthy, and delicious that there's really nothing else like this kani salad recipe.
Another reason to love this spicy kani salad is that it's made with only 5 ingredients! And the dressing is made with all staple kitchen ingredients, so you might have everything you need on hand.
Here's what you'll need to make kani salad:
- 5 oz imitation crab (crab sticks)
- 1 carrot
- 1 cucumber
- 1 ripe mango
- 2 tablespoons panko
- 1 teaspoon sesame seeds optional
And for the dressing:
- ¼ cup mayonnaise
- 1 teaspoon sriracha
- 1 teaspoon lemon juice
- ½ teaspoon granulated sugar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
The ingredient list is really great and something I love about this imitation crab recipe.
Now, I used imitation crab sticks, and turned them into shredded crab sticks for the best textural combinations. But if you want, you can also use real crab meat!
It's as simple as the list to make this spicy southwest salad! So you might want to give that a try next!
HOW TO MAKE KANI SALAD
The process of making kani salad at home is quicker and easier than driving to pick it up for takeout. Seriously, all you need is about 15 minutes to do a little chopping and mixing - that's it!
So let's not waste any more time - get out all of the ingredients and let's get to it!
STEP 1: MAKING THE KANI SALAD
First, wash the cucumber and carrot. Then cut both of them into long, thin strips and set them aside.
Next, take the imitation crab sticks out of the package, cut it into long and thin strips, and set them aside as well. Oh, and you can also make them into shredded crab sticks.
After that, cut the mango in half, cut the inside into long and thin strips, and set it aside along with the other ingredients. I made of the strips for the salad around 3 inches, but you can cut them however you want.
I think this salad is so great because everything is julienned, so they easily mix and blend so well together.
STEP 2: MAKING THE DRESSING
To make the dressing for the crab salad - also known as Japanese mayonnaise- add the mayo, sriracha sauce, lemon juice, sugar, salt, and pepper to a small bowl and mix everything until combined.
Oh, and if you don't like one of these ingredients, feel free to leave it out!
STEP 3: COMPLETING THE SALAD
Now that the salad and dressing are ready let's bring the two together!
First, add all of the julienned salad ingredients to a large bowl. Then pour all of the mixed dressing over the top and mix the salad to cover it in the dressing.
Sprinkle the panko and toasted sesame seeds on top for the finishing touch, and enjoy!
HOW TO STORE KANI SALAD
This kani salad recipe will make about 2 servings, so odds are you probably won't have any leftovers!
Honestly, I think this crab salad tastes even better days after making it since the ingredients and flavors all get a chance to meld together.
FAQS ABOUT THIS KANI SALAD RECIPE
What is kani?
Kani - the main ingredient for this salad - is imitation crab meat that is made out of white fish. Kani actually means "crab" in Japanese, so that is where this recipe gets its name from. Kani is commonly found in Japanese dishes, like sushi.
What is kani salad?
Kani salad is a Japanese-style salad made with crab meat and julienned ingredients, typically carrots, cucumber, and mango. Then it's tossed in a creamy and sometimes spicy mayonnaise based dressing.
What does kani taste like?
Kani tastes identical to real crab, so it has a slightly sweet and super mild flavor. Then the taste of the whole salad is light and refreshing with a sweet, spicy, and fresh flavor.
WRAPPING IT ALL UP
That is how to make spicy kani salad at home with a couple of fresh, wholesome ingredients in only 15 minutes! It's so light, refreshing, healthy, and has so many good flavors.
Either serve it on the side with dinner or enjoy it for lunch. However you eat it, it'll be delicious, and anyone you share it with is sure to love it!
I hope you enjoy this tasty spicy kani salad as much as I do. If you make it, be sure to leave a comment below and let me know your thoughts!
More Seafood Recipes
If you want to give some more delicious recipes a try, we have a ton on the blog that you have to try!
Check these recipes out:Print
Kani Salad Recipe With Dressing Included
This kani salad is so fresh, so flavorful, and so easy to make. And this kani salad recipe includes a creamy and slightly spicy mayonnaise dressing that enhances all of the flavors.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Lunch/Dinner
- Method: Mixing
- Cuisine: Japanese
5 oz (250g) imitation crab (crab sticks) shredded into thin strips
1 carrot, julienned 3" long (about 1 cup)
1 cucumber, julienned 3" long (about 1 and ½ cups)
1 ripe mango, julienned 3" long
2 tablespoons panko
1 teaspoon sesame seeds optional
¼ cup mayonnaise
1 teaspoon sriracha
1 teaspoon lemon juice
½ teaspoon granulated sugar
½ teaspoon salt
¼ teaspoon ground black pepper
- Cut the crab, carrot, cucumber, and mango into long, thin strips.
- Mix all the dressing ingredients in a small bowl.
- Mix the crab, carrot, cucumber, mango and dressing in a large bowl.
- Top with panko and sesame seeds.
- Serving Size: 1 serving
- Calories: 147
- Fat: 1
- Carbohydrates: 28
- Protein: 9
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