Description
Kani Salad is a refreshing and vibrant Japanese-inspired salad featuring shredded imitation crab, fresh julienned vegetables, and a creamy, tangy dressing made with Kewpie mayonnaise, soy sauce, and a hint of sriracha. This easy no-cook dish is perfect as a light appetizer or side dish, combining sweet mango and crunchy cucumber with savory crab for a delightful balance of flavors and textures.
Ingredients
Scale
Salad Ingredients
- 8 ounces imitation crab stick, shredded
- 1 medium carrot, julienned
- 1 English cucumber, julienned
- 1 medium mango, julienned
- optional – avocado slices
- optional – sesame seeds
Dressing Ingredients
- 1/3 cup Kewpie mayonnaise
- 2 teaspoons soy sauce
- 1 teaspoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sriracha
Instructions
- Combine Vegetables and Crab: In a large bowl, mix together the shredded imitation crab stick, julienned carrot, julienned cucumber, and julienned mango. Use tongs to toss the ingredients gently until evenly combined.
- Add Dressing: Add the Kewpie mayonnaise, soy sauce, rice wine vinegar, sesame oil, and sriracha directly to the bowl. Toss once again to thoroughly coat the crab and vegetables in the creamy, flavorful dressing.
- Serve and Garnish: Transfer the salad to a serving bowl. If using, arrange avocado slices on top and sprinkle with sesame seeds for added texture and flavor. Serve immediately for the freshest taste.
Notes
- If Kewpie mayonnaise is unavailable, use a high-quality Japanese-style mayonnaise for the most authentic flavor.
- Adjust the amount of sriracha to control the level of spiciness according to your preference.
- Julienning vegetables uniformly ensures even mixing and a pleasing texture.
- This salad is best served fresh but can be refrigerated for up to 4 hours prior to serving.
- Avocado slices add creaminess but should be added just before serving to prevent browning.