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kani salad featured

Delicious Kani Salad with Spicy Mayo Dressing

A refreshing Japanese-inspired salad featuring shredded imitation crab, crisp vegetables, and a creamy sriracha dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6
Course: Grain & Pasta Salads
Cuisine: Japanese-Inspired
Calories: 133
Ingredients Equipment Method Notes

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
For the Salad:
  • 5 oz 250g imitation 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 breadcrumbs
  • 1 teaspoon sesame seeds optional

Equipment

  • Large mixing bowl
  • Small bowl for dressing
  • Sharp knife or mandoline slicer

Method
 

  1. Whisk together all dressing ingredients in a small bowl until smooth and well combined.
  2. Shred the imitation crab sticks into thin strips using your hands.
  3. Julienne the cucumber, carrot, and mango into thin matchsticks about 3 inches long.
  4. In a large bowl, combine the shredded crab sticks, julienned vegetables, and mango.
  5. Add most of the dressing to the salad and toss gently to coat everything evenly.
  6. Transfer to a serving plate, drizzle with remaining dressing, and top with panko and sesame seeds.

Notes

  • For best results, serve immediately after assembling.
  • If preparing ahead, store the components separately and combine just before serving.
  • The salad will keep in the refrigerator for up to 24 hours, though the vegetables may release water and the panko will lose its crunch.
  • For a spicier version, increase the sriracha in the dressing.
  • For a lighter option, substitute half the mayonnaise with Greek yogurt.