Description: Food Network Kitchen's Kani Salad. Keywords: Imitation Crab, Carrots, Cucumbers, Mango, Japanese Mayonnaise, Rice Vinegar, Sriracha.
Recipe courtesy of Amy Stevenson for Food Network Kitchen

Kani Salad

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings (about 1 quart)
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.



  1. 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.
  2. Add the carrots, cucumbers, mango and 1 teaspoon salt to the large bowl; toss well.
  3. 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.
  4. To serve, mound the kani salad onto a serving platter or in a bowl and sprinkle with black sesame seeds.