Kani Salad

Kani Salad

4 servings
15 minutes is all you need to whip up a batch of Kani Salad, also called Kanikama salad. This American Japanese crab salad recipe is loaded with imitation crab, crunchy vegetables, Panko bread crumbs and a creamy mayonnaise-based dressing. You'll also love: Spicy Krab Roll and Sushi Bake.

Ingredients

  • mayonnaise

    *note 1

    3 tbsp
  • low sodium soy sauce
    2 ½ tsp
  • rice wine vinegar
    1 tsp
  • sriracha sauce

    *note 2

    1 tsp
  • imitation crab sticks

    shredded, *note 3

    16 oz
  • julienned cucumber

    approx. 3" long

    1 c
  • julienned carrot

    approx. 3" long

    1 c
  • mango

    julienned 3" long

    1
  • SERVE WITH: avocado

    sliced

    1
  • toasted sesame seeds
    2 tsp
  • panko bread crumbs
    4 tsp

Directions

  1. 1

    Add all the salad dressing ingredients to a small bowl and whisk to combine. Set aside.

  2. 2

    Add the kani and vegetables to a large mixing bowl. Add the dressing and use tongs to toss to coat evenly.

  3. 3

    Serve in individual bowls and top with Panko bread crumbs, sesame seeds and avocado slices. Enjoy immediately for best texture.

Kani Salad

Kani Salad

15 min4 servings328 cal

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About this Recipe

Craving a vibrant, flavorful dish that comes together in a flash? This Kani Salad recipe delivers a delightful American Japanese crab salad in just 15 minutes, perfect for a quick appetizer or a refreshing light meal. Get ready to impress with minimal effort!

What makes this Kani Salad truly special is the harmonious blend of sweet imitation crab with crisp julienned vegetables and a rich, creamy mayonnaise-based dressing. The inclusion of Panko bread crumbs adds an irresistible crunch that elevates every bite, setting it apart from simpler versions and adding a textural depth you'll love. This combination ensures a balanced flavor profile and satisfying experience.

Prepare for a refreshing, slightly sweet, and subtly spicy salad, where the delicate sweetness of the imitation crab is perfectly balanced by the crispness of fresh cucumber and carrot. The creamy dressing generously coats every element, while the juicy, bright mango adds a tropical counterpoint. With a garnish of sliced avocado and toasted sesame seeds, it's a visually appealing dish that feels indulgent yet wonderfully light and fresh.

While the imitation crab is the star of this Kani salad, you can easily adjust components to your liking. Feel free to vary the crunchy vegetables with thinly sliced bell peppers for added color and flavor. For a spicier kick, you can increase the sriracha sauce to taste, or reduce it for a milder version. If fresh mango isn't available, a touch of finely diced canned pineapple (well-drained) could offer a similar sweet and tangy note.

This Kani salad makes an excellent refreshing appetizer before a main course or a light, satisfying lunch. Serve it chilled, garnished with extra avocado slices and a sprinkle of toasted sesame seeds for a beautiful, restaurant-quality presentation.

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