![Kani Salad [Japanese Crab Salad]](https://bazarecipe.com/wp-content/uploads/2026/01/Kani_Salad_Japanese_Crab_Salad_1-150x150.webp)
Description
Kani Salad [Japanese Crab Salad] is a vibrant and refreshing dish that combines light crab sticks with crisp vegetables and a zesty dressing. This easy-to-make salad is perfect for warm days or as a delightful appetizer at gatherings. Featuring sweet mango, crunchy cucumber, and a kick of sriracha, the flavors blend beautifully for a satisfying meal. Whether enjoyed on its own or as part of a buffet spread, this Kani Salad is sure to impress your guests and elevate any dining experience.
Ingredients
Scale
- 500 g crab stick (defrosted)
- 1 medium carrot
- 1 medium mango
- 1 medium cucumber
- Salt and pepper (to taste)
- ½ cup mayonnaise (Kewpie)
- 2 tsp sriracha
- Juice of ½ lemon
Instructions
- Cut the crab sticks into bite-sized pieces.
- Julienne the carrot into thin strips.
- Slice the mango into thin slivers.
- Chop the cucumber into small cubes.
- In a mixing bowl, combine all prepared ingredients: crab sticks, carrot, mango, and cucumber. Season with salt and pepper.
- In a separate bowl, mix together the mayonnaise, sriracha, and lemon juice until smooth.
- Pour the dressing over the salad mixture and toss gently until evenly coated.
- Serve immediately on a platter for maximum freshness.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Appetizer
- Method: No cooking required
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg