Make kani salad with kani (imitation crab meat), cucumber, carrot, fresh ripe mangoes, lettuce and Japanese mayonnaise. It's outstanding!But you know what the curious part is? Authentic traditional Japanese kani salad is a far simpler dish. All-in kani salads, like mine, are more fusion than anything else.
- 100 to 150 grams kani (imitation crab sticks)
- 1 medium carrot peeled
- 2 medium cucumbers or 1 large; peeled or unpeeled and seeds scooped out
- 1 bunch lettuce (varieties that can retain their shape like iceberg and romaine are recommended)
- 1 drizzle sesame seed oil
- ¼ cup Japanese mayonnaise
Save on Pinterest
- Peel the kani. Press each from tip to tip between your fingers. Pull apart to shred.
- Thinly slice the cucumbers and carrot, and julienne (cut into matchsticks).
- Cut the mango; discard the stone.
- Slash diagonally, the slashes about a quarter inch apart, all the way but without cutting through the skin.
- Using a spoon, scoop out shallowly to come up with thin strips.
- Rinse the lettuce and dry in a salad spinner. Cut the leaves horizontally into half-inch slices.
- Place the shredded kani, julienned carrot and cucumber, sliced mango and lettuce in a mixing bowl.
- Drizzle in the sesame seed oil.
- Toss to distribute the ingredients evenly. Use your hands to toss to avoid bruising the ingredients.
- Add the Japanese mayo. Toss the kani salad once more to moisten everything evenly.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.
Asian food lover?Visit Devour.Asia for travel stories, food tales and recipes!