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Kani Salad Recipe with shredded imitation crab cucumber carrot lettuce mango and creamy Japanese mayo dressing topped with sesame seeds

Kani Salad Recipe

Shredded imitation crab, crisp julienned cucumber, and mango tossed in a creamy spicy Kewpie mayo dressing. A classic Japanese crab salad ready in 15 minutes with no cooking required.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz imitation crab sticks, shredded by hand
  • 1 large English cucumber, julienned
  • 1 small mango, julienned, optional
  • 2 green onions, thinly sliced
  • 1 tbsp toasted sesame seeds
  • 1 tbsp masago or tobiko, optional topping
  • 1/3 cup Japanese mayonnaise, Kewpie preferred dressing
  • 1 tbsp sriracha dressing
  • 1 tsp rice vinegar dressing
  • 1 tsp soy sauce dressing
  • 1/2 tsp sesame oil dressing
  • 1/2 tsp sugar dressing

Equipment

  • Large mixing bowl
  • Whisk
  • Mandoline or Sharp Knife

Method
 

  1. Shred the crab sticks by hand into thin lengthwise strips.
  2. Julienne the cucumber and pat dry with paper towels.
  3. Whisk all dressing ingredients together until smooth.
  4. Toss crab, cucumber, and mango with the dressing and serve topped with sesame seeds and masago.

Notes

  • Shred crab by hand lengthwise for the best texture.
  • Pat cucumber dry before mixing to prevent a watery salad.
  • Kewpie mayonnaise gives a noticeably better dressing than regular mayo.
  • Best eaten within 30 minutes of dressing for peak texture.