Description
Kani Salad is a refreshing Japanese-inspired dish featuring shredded imitation crab, fresh julienned vegetables and mango, all tossed in a creamy, tangy, and slightly spicy dressing made with Kewpie mayonnaise, soy sauce, rice wine vinegar, sesame oil, and sriracha. This vibrant salad is perfect as a light lunch or a flavorful side dish and can be garnished with avocado slices and sesame seeds for added texture and richness.
Ingredients
Scale
Salad Ingredients
- 8 ounces imitation crab stick, shredded
- 1 medium carrot, julienned
- 1 English cucumber, julienned
- 1 medium mango, julienned
Dressing Ingredients
- 1/3 cup Kewpie mayonnaise
- 2 teaspoons soy sauce
- 1 teaspoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sriracha
Optional Garnish
- Avocado slices
- Sesame seeds
Instructions
- Mix the Salad Base: Combine the shredded imitation crab stick, julienned carrot, cucumber, and mango in a large bowl. Use tongs to toss them gently until evenly mixed, ensuring all the fresh ingredients are well incorporated.
- Prepare and Add the Dressing: In the same bowl with the salad base, add Kewpie mayonnaise, soy sauce, rice wine vinegar, sesame oil, and sriracha. Toss thoroughly to coat all the ingredients evenly in the creamy and flavorful dressing, balancing the sweet, tangy, and spicy notes.
- Serve and Garnish: Transfer the salad to a serving bowl. Optionally, top with avocado slices and sprinkle sesame seeds over the salad for extra creaminess and a nutty crunch. Serve immediately for best freshness.
Notes
- Use fresh, ripe mango for the best flavor and sweetness.
- Julienning the vegetables and mango ensures a nice texture and even flavor distribution.
- Adjust sriracha to taste if you prefer less or more heat.
- Kewpie mayonnaise is recommended for its unique flavor; however, regular Japanese mayonnaise can be used as a substitute.
- For a gluten-free version, use gluten-free soy sauce.
- Serve chilled for optimal refreshing taste.
