Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Kani Salad
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings (about 1 quart)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 258
- Total Fat
- 16 g
- Saturated Fat
- 2 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 3 g
- Sugar
- 17 g
- Protein
- 6 g
- Cholesterol
- 19 mg
- Sodium
- 573 mg
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.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings (about 1 quart)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 258
- Total Fat
- 16 g
- Saturated Fat
- 2 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 3 g
- Sugar
- 17 g
- Protein
- 6 g
- Cholesterol
- 19 mg
- Sodium
- 573 mg
Ingredients
Directions
- 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.
