Kani salad is a famous Japanese crab salad coated in a creamy dressing. Crab sticks, sweet mango, crunchy cucumbers are the ingredients to feel the authentic Japanese taste at home.
When you are a Japanese fan, just like me, then you will find fun and time to assemble this easy salad at home. Either fresh crab meat or crab sticks will make your salad taste hearty and delicious.
Japanese food is a masterpiece when it comes to fresh fish or fresh seafood. The techniques they use to clean the fish is eye-catching. I adore sushi very much. But when it comes to Kani salad my heart melts and I am more than satisfied. I have tried it for the first time in a Japanese restaurant and fall in love with an unordinary but at the same time so delicious salad. It conquered my heart and I have decided to make it at home and to please my dearest friends and guests.
I try to make creamy salads only on cold days. The creamy dressings are so warming that you want nothing more else. However, this quick and fast Kani salad pairs great with many dishes. It will complete a plate of roasted duck, roasted rabbit, or some roasted potatoes.
Unlike many other salads I love to make, this one has a different new taste. It nicely balances sweet taste with fresh/crunchy cucumbers tossed in a creamy dressing. I love to mix mayo with Sriracha sauce as it adds some spiciness to the dressing.
If you are that person that doesn’t like sweet tastes in a salad, then this salad is not for you. However, you should at least try it.
There are times when I don’t know what other salad to make. So some crab sticks, that are much cheaper than crab meat, saves my time and imagination. This Kani salad tastes phenomenal and you won’t have any leftovers, or at least in my house I never have. My family adore this easy and creamy salad that is simply a hit on my table. An unusual dish with a touch of Japan on the plate.
What is Kani?
Kani from Japanese is the imitation of real crab meat. It tastes nice and has a red/white texture that easily brakes into pieces. It is the cheapest alternative to crab meat, but also tasty and delicious in salads.
Can you eat crab sticks raw?
Yes, you can as they are sold already precooked. They are soft and with a crab-like taste. Easily and straightly use crab sticks directly into any salads, dips, or elsewhere.
How long does Kani salad last?
If you have some leftovers then you can easily fridge the amount in an airtight container until the next day. The opened pack of crab sticks can last in your fridge up to 3-5 days. However, the salad will not taste as crunchy and fresh if you refrigerate it for longer. But, you can easily store the salad up to 2-3 days without the dressing. When you are ready to serve it just pour the simple dressing and et voila.
What is Kani salad made of?
Kani salad is easy to make and delicious to enjoy. A great alternative to those people that seek a hearty dish with fewer calories or meatless. This Japanese Kani salad is healthy, appetizingly, creamy, and it takes just 10 minutes to whip up.
8 crab sticks for 2 servings
1 sweet mango
For the dressing:
1/2 cup of mayo
1/2 tsp Sriracha
For this salad, I have used crab sticks, but if you want it fancier, easily use crab meat. If you are making this Japanese Kani salad the way I am making it, then defrost the crab sticks overnight in the fridge.
Take a bowl and start to julienne the cucumber, mango, and crab sticks in thin stripes. In a small separate bowl mix ½ cup of mayo with a tsp of Sriracha. I like to add Sriracha as it adds some spiciness and the taste is much more lingering. Easily skip it if you want just mayo-dressing.
Combine all the ingredients with the dressing and mix gently. This salad is coated in a delicious mayo dressing that pairs so great with many other dishes.
You can also check other creamy salads on the blog like:
Crunchy and Creamy Cucumber Radish Salad
Japanese Kani Salad Recipe
- 8 crab sticks
- 1 cucumber
- 1 mango
For the dressing:
- 1/2 cup mayo
- 1 tsp sriracha sauce
- Take a bowl and start to julienne the cucumber, mango, and crab sticks in thin stripes.
- In a small separate bowl mix ½ cup of mayo with a tsp of Sriracha.
- Combine all the ingredients with the dressing and mix gently.
- Serve immediately.