My Spicy Kani Salad is ready in 15 minutes and replaces take-out when the craving hits. Crab sticks, cucumber, mango, and avocado tossed in a sweet and spicy creamy dressing.
My family loves sushi and I like to try new to me dishes when we order.
Not long ago, I tried the kani salad from our local sushi restaurant and loved it. The next time we ordered I got it again and added avocado and mango.
The only complaint I have was that it was pretty small, and I knew that I could make it as home to make it more affordable. My kids love crab sticks and they were very curious when they watched me make the salad from their counter seats.
This Spicy Kani Salad is a delicious salad inspired by one of my favorite appetizers, but made at home! My kids like to call it crab stick salad, but it is not just a spicy crab salad.
Kani salad uses imitation crab, and I pack it with cucumbers, mango, avocado, and a spicy creamy dressing. It is easy to make, and perfect for a light dinner or an easy lunch!
Ingredients
- Kani (Imitation Crab Meat) - Real crab will not break a part like kani. Use kani for spicy kani salad.
- Cucumber - Regular or English cucumber work great.
- Mango - Use a ripe mango because the sweetness is the best with the spice.
- Avocado - Ripe avocado is key.
- Mayonnaise - I use a full flavor mayo. Reduced fat is fine, but I do not recommend fat free.
- Sriracha sauce - The amount can be adjusted for more or less spice.
- Soy sauce - Low-sodium is fine to use.
- Fresh lemon juice - The acid is a nice break in the dressing and keeps it from being too heavy.
- Sesame seeds - These are optional. I like the nutty flavor.
What is Kani?
What is kani, you ask?
Kani, also called KaniKama, is imitation crab meat made from processed Surimi. Surimi is a mainly pollock, but contained other smaller white fish as well. The fist is processed and used to create sticks to have the appearance of crab.
Red coloring and crab flavoring is added to create the appearance. It is used in the popular California roll at sushi restaurants.
Kani is also used to crate the Spicy Kani Salad by breaking apart the kani sticks. Sometimes the salad is called crab stick salad or spicy crab salad as well.
The word kani can have different meanings depending on the country but, in Japanese, it means crab.
How To Make a Spicy Kani Salad
- Add the mayo, sriracha, soy sauce, and lemon to a small mixing bowl. Whisk together and set aside in the fridge.
- Peel the kani apart to create long thing strips.
- Peel the cucumber. Use a sharp knife or a vegetable peeler to create ribbons of cucumber. The cucumber can also be cut into thin strips versus flat ribbons.
- Peel the mango and cut it into thin strips.
- Remove the shell from the avocado and cut half of it into cubes. Cut the other half into thin slices for topping
- Place kani, cucumber, ¾ of the mango sliced, and the cubed avocado into a medium bowl.
- Add the dressing and gently mix. Tongs work well to evenly coat the salad in the dressing.
- Plate the salad and top with mango and avocado slices. Sprinkle with sesame if desired.
Frequently Asked Questions
Can I add shrimp or other seafood to this salad?
Yes! It will change the texture, but it is a versatile salad. Make sure all seafood is fully cooked.
What other veggies can I add to my Spicy Kani Salad?
Thinly sliced carrots are delicious. Another option could be sliced radishes and green onion, or even serving it on a bed of lettuce.
Can I use Greek yogurt in the dressing?
You can use Greek yogurt or sour cream for a portion, but I would not use only yogurt or sour cream. The flavor will be a bit tangy and the dressing will not be as creamy.
Can I omit the hot sauce?
Yes! I like my kani salad to be spicy, but you can reduce the amount or leave it out. You could also add more, but I recommend tasting as you add to it is not too spicy- unless you like it that way!
Looking for More Salad Recipes?
Grilled Apple and Pear Salad with Maple Walnut Vinaigrette
Grilled Steak and Potato Salad
If you’ve tried my Spicy Kani Salad or any other recipe on Cheese Curd In Paradise please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
Spicy Kani Salad
Ingredients
Salad
- 16 oz Kani (Imitation Crab Meat)
- 1 medium cucumber
- 1 medium ripe mango
- 1 ripe avocado
Dressing
- ½ cup mayonnaise
- 2 tablespoon sriracha sauce
- 1 ½ tablespoon soy sauce
- 1 tablespoon fresh lemon juice
- 1 teaspoon sesame seeds
Instructions
Dressing
- Add the mayo, sriracha, soy sauce, and lemon to a small mixing bowl. Whisk together and set aside in the fridge.
Salad
- Peel the kani apart to create long thing strips.
- Peel the cucumber. Use a sharp knife or a vegetable peeler to create ribbons of cucumber. The cucumber can also be cut into thin strips versus flat ribbons.
- Peel the mango and cut it into thin strips.
- Remove the shell from the avocado and cut half of it into cubes. Cut the other half into thin slices for topping
- Place kani, cucumber, ¾ of the mango sliced, and the cubed avocado into a medium bowl.
- Add the dressing and gently mix. Tongs work well to evenly coat the salad in the dressing.
- Plate the salad and top with mango and avocado slices. Sprinkle with sesame if desired.
Leave a Reply