Kani Salad [Japanese Crab Salad]
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Kani Salad [Japanese Crab Salad] is a vibrant and refreshing dish that combines light crab sticks with crisp vegetables and a zesty dressing. This easy-to-make salad is perfect for warm days or as a delightful appetizer at gatherings. Featuring sweet mango, crunchy cucumber, and a kick of sriracha, the flavors blend beautifully for a satisfying meal. Whether enjoyed on its own or as part of a buffet spread, this Kani Salad is sure to impress your guests and elevate any dining experience.
Ingredients
- 500 g crab stick (defrosted)
- 1 medium carrot
- 1 medium mango
- 1 medium cucumber
- Salt and pepper (to taste)
- 1/2 cup mayonnaise (Kewpie)
- 2 tsp sriracha
- Juice of 1/2 lemon
Instructions
- 1
Cut the crab sticks into bite-sized pieces.
- 2
Julienne the carrot into thin strips.
- 3
Slice the mango into thin slivers.
- 4
Chop the cucumber into small cubes.
- 5
In a mixing bowl, combine all prepared ingredients: crab sticks, carrot, mango, and cucumber. Season with salt and pepper.
- 6
In a separate bowl, mix together the mayonnaise, sriracha, and lemon juice until smooth.
- 7
Pour the dressing over the salad mixture and toss gently until evenly coated.
- 8
Serve immediately on a platter for maximum freshness.
Cook it from the original
This recipe comes from bazarecipe.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on bazarecipe.com