Spicy Mango Kani Salad

Shredded kani mango and cucumber salad with creamy light orange dressing in a white square bowl on a wooden cutting board.

5 from 34 votes

Creamy, spicy, crisp and soft, this is the BEST Japanese mango kani salad and it takes just minutes to make. Eat it as a side salad or wrap it up in a lettuce leaf or sushi roll!

Prep Time10

Total Time10

Course: Salad

Cuisine: Japanese

Keyword: Japanese crab salad, spicy kani salad, Sushi Crab Salad

Servings:

Calories: 177kcal

Author: Sabrina Currie

Ingredients

1 lb Kani (16 oz)
¾ c Carrot about 1 medium size carrot
2 c English Cucumber one average cucumber
1 Ripe Mango
½ c Japanese Mayonnaise (kewpie mayonnaise)
1-2 tablespoon Sriracha Sauce depending how spicy you like it
1 teaspoon Soy Sauce
1 tablespoon Rice Vinegar
Salt and Pepper to taste
Optional: Lettuce leaves, Avocado, Sesame Seeds

Instructions

Cut kani sticks into 2-3 inch lengths, and chop roughly into ¼-½ inch by 2-3 inch pieces (matchstick size).
Peel carrot, deseed cucumber, and peel and pit mango. Slice all into thin matchsticks, 3-4 inches long and place in medium-sized bowl.
In a small mixing bowl, combine mayonnaise, sriracha, soy sauce, vinegar, salt and pepper. Mix well with a whisk or fork until smooth.
Top bowl of kani, carrot, cucumber, and mango with the spicy mayo dressing and toss well. Serve on salad plates cool or at room temperature.

Notes

For a more traditional style mango kani salad, shred ingredients into small 1" long thin pieces and complete recipe as written.

Optional* Serve crab salad on lettuce leaves and garnish with avocado and sesame seeds for kani salad lettuce wraps or roll up with rice and nori for a sushi roll.

Nutrition