Kani Salad Recipe

Kani Salad

Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Author Connie Veneracion


  • 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
  • drizzle sesame seed oil
  • 1/4 cup Japanese mayonnaise


  • 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.
  • NOTE: There is no need to add salt. The kani is sufficiently salty to blend perfectly with the sweetness of the carrot, cucumber and mango.