Kani Salad
Kani Salad is a popular Japanese-inspired dish that features imitation crab (kani) paired with fresh, crisp vegetables, and a creamy, tangy dressing. It's light yet satisfying, often served as a side dish or appetizer in many Japanese restaurants. With its vibrant colors, delightful crunch, and refreshing flavors, Kani Salad is a perfect addition to any meal.
Ingredients
- For the Dressing:
- ¼ cup Mayonnaise
- 1 teaspoon Sriracha or Hot Sauce
- 1 teaspoon Lemon Juice
- ½ teaspoon Granulated Sugar
- ½ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
Instructions
- In a bowl or a jug, whisk all of the dressing ingredients until it's well combined and creamy.
- To a bowl, add the shredded crab sticks (I shred them using my hands, and the string separate very easily), julienned cucumber, carrot, and mango.
- Add the dressing to the crab and vegetables, and give it a good toss.
- Serve in a shallow bowl or serving plate, top with panko and sesame seeds if using, and drizzle with extra dressing.
Notes
- Store kani salad in the fridge in an airtight container for up to 3 days.
- You can either serve this salad immediately or keep it in the fridge until you're ready to serve. I found that it tastes even better on the next day as the flavors settle. If making ahead, do not top with panko before you store it as they will get soggy. Just sprinkle with panko before serving.
- Depending on how spicy you want your salad to be, adjust the amount of sriracha used in the dressing. Also, adjust seasonings to your preference.
- Top with toasted sesame seeds, or black sesame seeds if you like.