Kani Salad

Salad Ingredients:

8 oz imitation crab meat

1 English cucumber (seeds scraped out)

½ mango

1 carrot


Dressing Ingredients:

4 Tbsp Kewpie Japanese mayo (regular mayo works just fine too)

2 tsp soy sauce

1 tsp rice vinegar

1-2 tsp sriracha depending on how spicy you like



½ avocado

Sesame seeds (a little sprinkle for texture and flavor)

Panko bread crumbs (same little sprinkle situation)



  1. Slice the cuke in half lengthwise and scrape out the seeds
  2. Julienne cuke, carrot, and mango into roughly 3 inch pieces
  3. You can slice the crab, but I prefer to have a slightly more rough texture with it, so I just peel it as you would string cheese. Again, trying to keep them roughly 3 inches in length
  4. Mix your dressing ingredients together in one bowl and toss your salad ingredients together in another.
  5. Add the dressing to the salad bowl and mix thoroughly until it is all evenly coated.
  6. Depending on the portion size, whether it’s for a side dish or as a main, put it into individual bowls and top them with your desired amount of avocado.
  7. Similarly, add your desired amount of sesame seeds and panko crumb for a little extra crunch.

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