Spicy Kani Salad

This Spicy Kani Salad is sweet, spicy, and creamy with mango, crab sticks, and mayo. Easy, customizable, and ready in under 20 minutes!

Course Appetizer, Salad

Cuisine Japanese

Prep Time 20

Cook Time 0

Total Time 20

Servings Servings

Calories 60kcal

Use your hands or a fork to shred the crab sticks into thin strips.
Julienne the cucumber, carrots, and mango into thin matchstick pieces.
In a small bowl, mix Japanese mayo, Sriracha, rice vinegar, and soy sauce until smooth.
In a large bowl, combine the shredded kani, cucumber, carrots, mango, and dressing. Mix well so everything is coated.
Sprinkle toasted sesame seeds as garnish.
Enjoy fresh, or chill for 10–15 minutes for the flavors to meld.

You can substitute Japanese Kewpie mayo with regular mayo + a dash of rice vinegar, and use apple cider vinegar instead of rice vinegar if needed. Mango can also be swapped with apples or pears.
Adjust the heat level by adding more or less Sriracha; mix in chili oil or shishito pepper flakes for extra spice.
Store leftovers in the refrigerator and consume within a day for best freshness; due to the fresh ingredients, they are not freezer-friendly.
For the best texture, shred the kani sticks and julienne the veggies finely—this ensures even coating and crisp bites.
Toss the salad gently to avoid breaking the delicate ingredients, and serve it chilled for maximum flavor and crunch.