Recipe courtesy of Food Network Kitchen

Kani Salad

Name: Kani Salad
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings (about 1 quart)
Cuisine: asian
Ingredients: 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

0 Reviews

Level: Easy
Yield: 4 servings (about 1 quart)
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

258

Total Fat

16

Saturated Fat

2

Carbohydrates

26

Dietary Fiber

3

Sugar

17

Protein

6

Cholesterol

19

Sodium

573

Total: 30 min
Active: 30 min

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.

Ingredients

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

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.

Kani Salad

Ingredients

Directions

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