Spicy Kani Salad
Let’s talk about this Kani Salad, but first balance…
Japanese food is an enigma. A delicate balance between the overcooked and the uncooked, between the overly seasoned and the unseasoned… A balance of extremes. Japanese cuisine reflects its culture. A graceful symmetry between the old and the new. A level scale holding on to the past and pressing into the future.
A close friend of mine lived in Japan for the last couple of years and talks about these extremes. She tells of their home high in the mountains, bitter cold in winter due to no insulation. Yet they had fiber optic internet, go figure. In Japan, balance doesn’t mean duplication; it means hot and cold dancing together in perfect rhythm.
I like balance. A lot. I would say it is one of my utmost goals in life. To give myself completely to the purposes and people I hold dear, yet not choose one over the other. It’s so easy to get wrapped up in one pursuit, one relationship, or one mindset, and allow others to suffer.
I want my life to be bold, yet reserved. Graceful, yet edgy. Wise, yet adventurous. Complex, yet simple. Ah balance, sometimes you are nowhere in sight!
Thankfully every morning is a fresh chance to step out on that tightrope again.
Kani Salad Recipe
I appreciate Japanese cuisine because I feel it encapsulates this concept. Extreme textures and flavors coming together in harmony.
Spicy Kani Salad is a tribute to balance: cool and spicy, silky and crisp, sweet and tart, light, and filling.
The spicy dressing caresses the smooth cooling ribbons of cucumber, crab meat and mango, sprinkled with crunchy panko. A symphony of contradiction in every bite.
Our Spicy Kani Salad Recipe with mango is a nod to a sushi bar fav favorite. Now you can make it at home!
What is Kani?
Kani is the Japanese word for crab however when used it is usually referring to imitation crab meat.
For this Kani salad recipe, you can use either real crab or imitation crab. Although the imitation is more true to the recipe and has a distinctly different flavor than the real kind.
How to Make Kani Salad
Whisk mayonnaise, rice vinegar, sugar, sriracha, paprika ginger, and salt together for the dressing. Taste for seasoning and set aside.
To make the Kani Salad shred the crab sticks by hand and place in a large bowl. Shred the cucumber and mango in a food processor (or julienne by hand) and place in the bowl.
Toss with the dressing and top with panko immediately before serving.
See The Recipe Card Below For How To Make Spicy Kani Salad. Enjoy!
Here are my little Spicy Kani Salad eaters. Sweet, spunky and always helping mommy search for her balance.
Looking for Even More Salads? Try These!
- Vietnamese Banh Mi Salad
- Grilled Romaine Salad with Buttermilk Dressing
- Smoked Trout Salad with Avocado Dressing
- Duck Confit Salad
- Ginger Salad Dressing from Spicy Southern Kitchen
Spicy Kani Salad Recipe
For the Dressing:
For the Salad:
- 4 kani sticks (1/2 pound imitation crab)
- 1 mango peeled and shredded
- 1 large cucumber (or three baby cucumbers) peeled and shredded
- 3/4 cup panko bread crumbs
- Whisk the first seven ingredients together for the dressing. Taste for seasoning and salt and pepper as needed. Set aside.
- Shred the crab sticks by hand and place in a large bowl. Shred the cucumber and mango in a food processor (or julienne by hand) and place in the bowl.
- Toss with the dressing and top with panko immediately before serving.
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!