Kani Salad with Mango Recipe

Why Kani Salad

Kani means “crab” in Japanese, and that is the base of this easy and delicious Kani salad recipe that you would definitely love and make over and over again. A bit of trivia, Kani salad is made of imitation crab sticks prepared with white fish, such as cod and the final product resembles that of crab meat.

Why don’t we use actual crab meat for this recipe then? My guess – and I am taking this from experience, so probably not a guess after all – is that the meat of fresh crabs is softer and it will not remain sturdy in the Kani salad unless you limit your choice to real crab legs. The one thing we would want to achieve in making this recipe is to maintain the crunchiness of the vegetable ingredients along with the teasing taste of crabs. Another thing you would love in this salad is the contrasting colors of its ingredients.

Health Benefits of Kani Salad

Like many other imitation stuff, Kani is less expensive and might be a bit less nutritious than its fresh counterpart. However, with Kani salad’s small repertoire of vegetable ingredients, you are guaranteed to have enough healthy benefits that salads usually promise. This is a healthy dish on its own, packed with protein, a good amount of healthy fats, and dietary fibers.

Kani is available in your local grocery stores, no need to visit a Japanese grocery outlet or the like. It is so because Kani is used in many dishes. [wprm-recipe-jump id=”3734″]

Additional reasons to love Kani salad

• It has a rich creamy flavor provided by its dressing, and of course, the crab sticks. 
• There is no right or wrong ratio in the vegetable ingredients, and in the dressing ingredients as well – what suits your taste is the best. You can experiment, you don’t have to feel guilty having less of one and more of the other.  
• This salad is inexpensive, however elegant.
• It’s incredibly simple and quick to prepare. 

Ingredients for Kani Salad with Mango

• Japanese mayonnaise or regular mayonnaise. I used to think that without the Japanese mayo, the Kani salad would lose its authenticity. Not really. I now use regular mayo for this recipe as the difference is quite unnoticeable. The Japanese mayo is slightly sweeter than the regular mayonnaise. Spicy mayonnaise is also another option for this salad dressing – it is a matter of taste. 
• Sriracha sauce. This one main ingredient which is a variety of hot sauces is optional. I had tried this recipe without the sriracha sauce because one of my friends does not prefer it. I was reluctant in the beginning, but the dish proved to be fine without it. Confession: I still put it when my friend is not coming over. 
• Rice Vinegar.

• Imitation Crab Meat. Simply called Kani. 

• Fresh cucumber, carrot, and ripe mango. All of these are julienned almost to uniformity of textures. English cucumbers are best for their color and texture. Mango can be replaced by avocado to achieve variety.

• Panko breadcrumbs add crunch to the dish. You can add toasted sesame seeds or black sesame seeds as toppings as well.
• Salt and black pepper to taste.

How to make and serve Kani salad

Easier said, making Kani salad is mixing its dressing and salad ingredients separately and then putting them together nicely, and presto, you have one of the best Japanese dishes on your table. The shredded crab sticks, carrots, and cucumbers cut in julienne strips are its main identifying ingredients. 

Kani is a wonderful side dish or appetizer. It goes well with any fish, shrimp, and meat dishes. It can also be served as it is for lunch or dinner.

Although you can simply place them in individual salad bowls to serve, it is nice over a bed of iceberg or romaine lettuce. 

Storing/keeping leftover Kani salad

This salad can be served right away or kept in the refrigerator until ready to serve. Preparing this salad a day in advance is recommended because as the flavors settle, it tastes even better the next day. You can refrigerate Kani salad in an airtight container for up to 3 days. One tip: sprinkle the salad with panko just before individual servings, then store leftover salad without the panko as it tends to become soggy.

Kani Salad with Mango Recipe

Kani Salad with Mango Recipe

• Author: Magida
• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Category: Salad
• Cuisine: Japanese

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Description

Easy-to make Kani salad using 4 main ingredients and homemade creamy dressing.

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Ingredients

Scale 1x2x3x

Dressing:

• 1/2 cup Japanese mayonnaise
• 1 tbsp Sriracha sauce
• 1 tsp soy sauce
• 1 tsp seasoned rice vinegar
• Salt and pepper to taste (I use about 1/8 tsp each)

Salad:

• 400 grams imitation crab sticks
• 1 medium-sized carrot
• 2 medium-sized cucumbers
• 1/2 ripe mango

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Instructions

1. Using a whisk, mix all the dressing ingredients until creamy.
2. Shred the Kani (imitation crab meat) using your hands, set it aside.
3. Remove seeds from cucumbers and julienne. Slice the carrots similarly.
4. Cut the mangoes in a similar fashion, however, if the mango is rather too ripe, you can opt to cut them a bit bigger than the julienned carrots and cucumbers.
5. Gently mix the Kani, vegetables, and dressing.
6. Serve in individual bowls topped with panko breadcrumbs.

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