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I love imitation crab meat and when I found out about kani salad, I was hooked! This is by no means a traditional or authentic way of making it but it’s just as good. Usually, the ingredients are sliced into thin ribbons or strips but I made my version easy and just did a rough chop for each ingredient so they are in chunky bite-sized pieces.
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This Japanese-Inspired Spicy Kani Salad recipe is accompanied by a TikTok Tutorial. If you haven’t followed me on TikTok, don’t forget to!
HERE IS HOW TO MAKE JAPANESE-INSPIRED SPICY KANI SALAD:
WHERE CAN I FIND THESE INGREDIENTS?
The ingredients to make this delicious kani salad can be found at most grocery stores. You can find the mango and cucumber in the produce aisle, the imitation crab in the seafood aisle, and the ingredients of the kani salad dressing in the Asian pantry aisle!
WHAT ARE THE INGREDIENTS?
The ingredients to make this kani salad recipe are:
- Mango
- Cucumber
- Imitation Crab
- Kewpie Mayo
- Sriracha
- Rice Vinegar
- Soy Sauce
- Sesame Oil
WHAT EQUIPMENT DO I NEED?
The equipment needed to make this delicious Japanese-inspired crab salad are are very minimal. All you’ll really need is a bowl, measuring cups and spoons to measure everything out, and spatulas to mix it all together. You’ll also just need a chopping board and knife to quickly dice up the ingredients, you should have everything you need at home or at your local dollar store or department store!
CAN I SUBSTITUTE/ADD ANYTHING OUT?
You absolutely can substitute, remove or add anything you want to this spicy crab salad! If you don’t like spicy, I would omit the sriracha. It is just as tasty without it. If you’d like to add in more crunchy veggies like bell peppers, tomatoes, or carrots, feel free to!
The mango is the perfect sweet bite to this recipe however, you can use your favorite fruit if you’d like instead!
The imitation crab is the star of the dish but you can add shrimp instead and it would be just as yummy!
WHAT DOES JAPANESE-INSPIRED SPICY KANI SALAD TASTE LIKE?
Kani salad is super creamy with a bit of a kick. The sesame oil gives it a nutty flavor, the soy sauce gives it an umami flavor, and the rice vinegar is sweet and tangy.
The cucumber is refreshing and crunchy, the mango is sweet and the crab has a salty, fishy, and sweet flavor! Altogether, it’s the perfect light side, snack, or even lunch!
HOW LONG DOES IT KEEP FOR?
With the dressing, the salad keeps for 1 day. I recommend only storing it overnight and having it the following day but if you’re wanting to meal prep or prep this in advance, don’t add in the dressing until the last minute so that it doesn’t get soggy and everything stays as fresh as possible! Be sure to store this in an airtight container.
INSPIRATIONS FOR THIS RECIPE?
I remember seeing this on Tiktok a lot in previous years and I thought it looked like the best thing ever but making the ingredients into thin ribbons was too time-consuming for me so I decided to make a version that works for me that’s quick and easy.
I love Asian ingredients in sauces and dressing and I LOVE fresh fruits and veggies so I knew it would be a hit for me! I love spicy mayonnaise dressing in general and loved this. The first time I made it I fell in love and now make it often and for others!
ANY OTHER NOTES?
Try and get a super-ripe mango and crunchy cucumber! This salad is the best when the produce is the freshest!
Spicy Kani Salad
Ingredients
Salad Ingredients
- 1 Mango ripe, diced
- 1 Cucumber diced
- 454 G Imitation Crab diced
Dressing Ingredients
- 1/8 Cup Kewpie Mayo
- 1-2 Tbsp Sriracha
- 1 Tsp Rice Vinegar
- 1 Tsp Soy Sauce
- 1 Tsp Sesame Oil
Instructions
- In a large bowl, dice and add in your mango, cucumber and imitation crab.
- In a separate small bowl, add in your kewpie mayo, sriracha, rice vinegar, soy sauce, and sesame oil and mix until well combined.
- Add the dressing to your bowl of mango, cucumber, and imitation crab and mix together until everything is coated in the sauce.
- Serve and enjoy!
I hoped you enjoyed reading this recipe and also make this spicy kani salad ASAP!
Xo,
Lynn
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This sounds so interesting and fresh; I can’t have fish or shellfish (imitation or otherwise) so I would have to leave that out but I love your idea of substituting/adding bell peppers or carrots. I could definitely do that!