Quick and Easy Spicy Kani Salad
A quick, spicy kani (imitation crab) salad with julienned carrot, cucumber, and mango tossed in a creamy sriracha dressing, finished with toasted panko and sesame seeds.
Servings: 6 servings
Ingredients
Ingredients
- ?1/4 cupmayonnaise
- ?1 teaspoonsriracha or hot sauce
- ?1 teaspoonlemon juice
- ?1/2 teaspoongranulated sugar
- ?1/2 teaspoonsalt
- ?1/4 teaspoonground black pepper
- ?5 oz 250 gimitation crab/sticksshredded into thin strips
- ?1 carrotjulienned 3" long – about 1 cup
- ?1 cucumberjulienned 3" long – about 1 and 1/2 cups
- ?1 ripe mangojulienned 3" long
- ?2 tablespoonspanko
- ?1 teaspoonsesame seedsoptional
Instructions
Instructions
- In a small bowl or a jug, whisk the mayonnaise, sriracha or hot sauce, lemon juice, granulated sugar, salt, and ground black pepper until the dressing is smooth and creamy.
- If you want extra dressing to drizzle on top, set aside a small amount of the dressing now; otherwise leave all dressing in the bowl.
- Toast the panko: heat a small dry skillet over medium heat, add the 2 tablespoons panko, and stir or shake the pan until the crumbs are golden and fragrant (about 1–2 minutes). Transfer the toasted panko to a plate to cool.
- In a large mixing bowl, shred the 5 oz (250 g) imitation crab/sticks into thin strips using your hands, then add the julienned carrot (3" long, about 1 cup), julienned cucumber (3" long, about 1 1/2 cups), and julienned ripe mango (3" long).
- Pour the prepared dressing over the crab, carrot, cucumber, and mango and toss gently until everything is evenly coated. If you reserved dressing in step 2, drizzle it over the salad now.
- Transfer the salad to a shallow bowl or serving plate, sprinkle the toasted panko over the top, and scatter the 1 teaspoon sesame seeds over the salad if using. Serve immediately.
Equipment
- small bowl or jug
- small dry skillet
- Large Mixing Bowl
- Plate
- shallow bowl or serving plate
Notes
Store kani salad in the fridge in an airtight container for up to 3 days.
You can either serve this salad immediately or keep it in the fridge until you’re ready to serve. I found that it tastes even better on the next day as the flavors settle. If making ahead, do not top with panko before you store it as they will get soggy. Just sprinkle with panko before serving.
Depending on how spicy you want your salad to be, adjust the amount of sriracha used in the dressing. Also, adjust seasonings to your preference.
Top with toasted sesame seeds, or black sesame seeds if you like.
You can either serve this salad immediately or keep it in the fridge until you’re ready to serve. I found that it tastes even better on the next day as the flavors settle. If making ahead, do not top with panko before you store it as they will get soggy. Just sprinkle with panko before serving.
Depending on how spicy you want your salad to be, adjust the amount of sriracha used in the dressing. Also, adjust seasonings to your preference.
Top with toasted sesame seeds, or black sesame seeds if you like.