Description
Kani Salad, a refreshing Japanese crab salad, combines tender crab sticks with crisp vegetables and a sweet mango for a unique flavor. Tossed in a creamy, tangy dressing made from mayonnaise, sriracha, and lemon juice, this salad is a perfect light appetizer or side dish featuring a harmonious blend of sweet, spicy, and savory notes.
Ingredients
Scale
Salad Ingredients
- 500 g crab sticks (defrosted)
- 1 medium carrot
- 1 medium mango
- 1 medium cucumber
- Salt and pepper to taste
Dressing
- ½ cup mayonnaise (preferably Kewpie)
- 2 tsp sriracha
- Juice of ½ lemon
Instructions
- Prepare Crab Sticks: Cut the crab sticks into bite-sized pieces to ensure easy mixing and eating.
- Julienne Carrot: Peel and slice the carrot into thin, matchstick-like strips for a crunchy texture.
- Slice Mango: Cut the mango into thin slivers to add a sweet, juicy contrast to the salad.
- Chop Cucumber: Dice the cucumber into small cubes for freshness and crispness.
- Combine Salad Ingredients: In a large mixing bowl, add the prepared crab sticks, carrot, mango, and cucumber. Season with salt and pepper according to taste and gently toss to combine.
- Make Dressing: In a separate bowl, whisk together mayonnaise, sriracha, and fresh lemon juice until smooth and creamy.
- Toss Salad with Dressing: Pour the prepared dressing over the salad mixture and toss gently until all ingredients are evenly coated.
- Serve Immediately: Transfer the kani salad to a serving platter and serve right away to enjoy the freshness and crispness of the ingredients.
Notes
- Use Kewpie mayonnaise for authentic Japanese flavor and creaminess.
- Adjust the amount of sriracha to control the spice level.
- Serve immediately as the salad may become watery if it sits too long.
- This salad is best consumed fresh but can be refrigerated up to 3 hours before serving.
- Can be garnished with toasted sesame seeds or chopped green onions for extra flavor.
