Kani Salad Recipes

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KANI SALAD

This quick, flavorful salad, popularized by Japanese restaurants in the U.S., gets a head start with already-cooked imitation crab sticks ("kani" is the Japanese word for crab). We like to make the dressing with Japanese mayo (such as Kewpie), which is richer and a little tangier and sweeter than American mayo. So add a healthy pinch of sugar and a teaspoon or two more rice vinegar if all you can find is American mayo. When choosing a mango for this recipe, pick one that is ripe but still firm -- a very ripe mango will make this dish too juicy. If you have a mandoline, you can make quick work of slicing the vegetables into long matchsticks.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings (about 1 quart)

Number Of Ingredients 9



Kani Salad image

Steps:

  • Shred each crab stick by placing on a work surface and raking a fork along the length of the stick to create long strands. Turn the stick a quarter turn and rake again; repeat on each remaining side. Use your fingers to pull apart any remaining strands. Transfer to a large bowl.
  • Add the carrots, cucumbers, mango and 1 teaspoon salt to the large bowl; toss well.
  • Stir together the mayonnaise, rice vinegar and sriracha in a small bowl. Add to the large bowl and toss well to coat. Taste and add more salt, if needed. Refrigerate until ready to serve.
  • To serve, mound the kani salad onto a serving platter or in a bowl and sprinkle with black sesame seeds.

8 ounces imitation crab sticks
2 medium carrots, julienned
2 Persian cucumbers, sliced on an extreme bias then cut into long matchsticks
1 ripe but firm mango, cut into long matchsticks
Kosher salt
1/3 cup Japanese mayonnaise, such as Kewpie
2 tablespoons rice vinegar
1 tablespoon sriracha
Black sesame seeds, for sprinkling

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