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Delicious Kani Salad

A vibrant salad combining sweet fresh veggies, creamy mayonnaise, and succulent crab sticks, perfect for a quick lunch or gathering.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Fusion, Japanese
Calories: 250
Ingredients Method Notes

Ingredients
  

For the salad
  • 8 oz Kani (Imitation Crab Stick) or real crab Use real crab for better flavor.
  • 1 medium Carrot (julienned) Cut into thin strips.
  • 1 medium Cucumber (seeds removed, julienned) Cut into thin strips.
  • 1 ripe Mango (optional, julienned) Add for sweetness and color.
For the dressing
  • 1/2 cup Kewpie Mayonnaise or regular mayonnaise Creamy base for the salad.
  • 1 tbsp Sriracha Adjust according to spice preference.
  • 1 tbsp Lemon Juice Freshly squeezed for flavor.
  • Salt to taste Salt Season to your liking.
  • Pepper to taste Pepper Season to your liking.
For garnish
  • 1/4 cup Panko Breadcrumbs Sprinkle on top for added crunch.

Method
 

Preparation
  1. Julienne the carrot and cucumber into thin strips.
  2. In a mixing bowl, combine Kewpie mayonnaise, Sriracha, lemon juice, salt, and pepper. Whisk until smooth.
  3. Add the julienned Kani, carrot, cucumber, and optional mango into the bowl. Toss gently to coat everything in the dressing.
Serving
  1. Sprinkle with Panko breadcrumbs for added crunch. Serve immediately.

Notes

This salad keeps well in the fridge for 1-2 days in an airtight container. Avoid freezing for best texture.