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Kani salad with crab sticks, cucumber, carrot, mango, and creamy spicy dressing topped with sesame seeds and peanuts

Fresh Kani Salad

This kani salad is a fresh and vibrant Japanese-inspired dish combining shredded crab sticks, crisp vegetables, and sweet mango, all tossed in a creamy, slightly spicy dressing. Finished with crunchy peanuts, toasted panko, and sesame seeds, it delivers the perfect balance of textures—creamy, crunchy, and refreshing in every bite. Quick to prepare and full of flavor, it’s ideal as a light meal, side dish, or appetizer.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 3
Course: Salad
Cuisine: Japanese
Calories: 300
Ingredients Method Video

Ingredients
  

  • ½ cup mayonnaise
  • 2 tsp sriracha
  • 1 tsp lemon juice
  • 1 tsp rice vinegar
  • 1 tsp sugar
  • ½ tsp salt
  • Pinch of black pepper
  • 250 g crab sticks kani
  • 2 medium carrots julienned
  • 3 cucumbers julienned
  • 3 Iceberg leaves
  • 1 ripe mango sliced
  • ¼ cup roasted peanuts
  • ½ cup panko breadcrumbs
  • 1 tbsp roasted sesame seeds

Method
 

  1. Using a mandoline slicer, cut the cucumbers, carrots, and mango into fine julienne strips.
  2. For the cucumbers, slice only the outer part (the skin and firm flesh). Set aside the seeded center, as it releases water and can make the salad soggy.
  3. Finely slice 3 leaves of iceberg lettuce into thin strips.
  4. Separate the crab sticks (kani) into thin strands using your hands.
  5. Place all the prepared vegetables and crab in a bowl and keep them refrigerated while you prepare the sauce.
  6. In a separate bowl, combine all the sauce ingredients. Mix well until smooth and fully blended.
  7. Pour the sauce over the salad mixture and toss gently until everything is evenly coated.
  8. Sprinkle the crushed peanuts, roasted panko breadcrumbs, and roasted sesame seeds on top.
  9. Give the salad a final gentle mix and serve immediately for the best texture and freshness.