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Kani Salad

Kani Salad

Kani Salad is the perfect dish for summer picnics, potlucks, or your next cookout. This is my favorite version and it’s so easy to make! It’s made with a delicious Ponzu Mayonnaise Dressing

Course Side Dish
Cuisine Japanese
Keyword Kani Salad
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 servings
Calories 339 kcal
Author Kelly Bejelly

Ingredients

Salad

  • 8 oz crabsck
  • 6 oz Japanese cucumber peeled and seeded
  • 1/2 cup boiled corn kernels
  • 6 oz mango peeled and seeded
  • 2 tsp black sesame seed

Ponzu Mayonnaise Dressing:

  • 1/4 cup Japanese mayonnaise
  • 1 teaspoon sriracha
  • 1 tbsp soy sauce
  • 1 tbsp lemon juice
  • 1/4 tsp mirin
  • 1/2 tsp granulated sugar
  • 1 Tbsp toasted white sesame seeds
  • 1/4 teaspoon ground black pepper

Instructions

  1. Take the crabsticks and julienne it.
  2. Thinly slice or julienne the cucumber and mango into strips 
  3. Prepare a medium bowl and mix with crab sticks, cucumber, corn, mango, and sesame seed.
    Set aside.
  4. In a separate bowl, mix all the ingredients of ponzu mayonnaise dressing.
  5. Serve the salad with the dressing in an individual bowl. Add extra black sesame seeds if you
    like.

Recipe Notes

Mix the salad with the dressing before you want to serve it. You will be able to store the salad in the refrigerator for several days if you do not add the dressing.