Kani salad
For dinner last night, I fried a 1.32-kilogram pompano, made a pot of miso soup while my husband prepared a bowl of Japanese kani salad.
What is kani salad? It is a mixture of cucumber, carrot, crab sticks and sweet ripe mango. Most recipes say just toss them with Japanese mayo but there was something missing. You really want to add a drizzle of sesame seed oil to give kani salad that unique Oriental flavor.
How to make kani salad
You will need:
1 large cucumber, peeled
a carrot, peeled
6 crab sticks
1 ripe sweet mango
1/4 to 1/3 c. of Japanese mayo
about 1/2 tsp. of sesame seed oil
Use a vegetable peeler or a coarse grater to shred the cucumber and the carrot.
Shred the crab sticks by hand by pulling them apart into thin strips.
Slice the mango, discard the stone at the center. Scoop out the flesh in one piece then cut into thin strips.
Place the cucumber, carrot, crab sticks and mango in a bowl. Add the Japanese mayo and drizzle the sesame seed oil. Toss and serve.
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5 Responses to “Kani salad”
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Hi Miss Connie!
Where did you buy the Japanese mayo and how much is it? Thank you in advance. 
Thank you for the recipe. Now I know what to do with our leftover crab sticks from Christmas (it’s not expired yet. Bwehehe.).
At Shopwise, Jaecel. Forgot the price though.
Hi Ms. Connie! kani salad has been a frustration of mine! I can never seem to get how they do it in Japanese restaurants. Adding sesame oil sounds like it may be the missing piece—will pick up kani tomorrow. Any particular brand you recommend? and does it have to be rinsed, because sometimes there’s a slight smell. Thanks! love your blog. God Bless you and the family.
Hmmmm… this looks very delicious! I should try this one of these days when hubby is not around. He is not a fan of oriental cooking hehehe. Thanks Connie!
I made this last night, Connie, my husband likes it and he finished it. I showed your website and told him your a good cook. Only thing, I did not have japanese mayo so used the regular one but its all good.