Kani Salad with Mango

A black platter filled with shredded Kani salad topped with slices of mango, black sesame seeds, and chopped scallions.

Kani Salad is a sweet and savoury summer salad featuring julienned cucumber and carrot, shredded crab sticks, and juicy mango in a creamy mayonnaise dressing. The combination of tangy mango with sweet crab brings a whole new dimension to this umami rich Japanese crab salad.

Love seafood? There’s something so special about the fish and shellfish from the ocean. From the satisfying crunch of a crispy fried Coconut Panko Fried Shrimp to the incomparable flavour of perfectly seared Cast Iron Salmon, there are plenty of seafood recipes for you to explore here on the blog.

A black platter filled with shredded Kani salad topped with slices of mango, black sesame seeds, and chopped scallions.

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Kani Salad with Mango

If you love a classic California Roll, this easy Kani Salad recipe is for you. The flavour of imitation crab meat mixed the creamy mayonnaise soy dressing creates an umami-rich combination that is difficult to resist. The thing about umami is that your mouth always wants MORE.

Julienned vegetables give this salad a wonderful crunchy texture, while thin strips of mango add a mouth-watering sweet and sour fruit flavour. This unique salad recipe contains an exciting blend of flavours and textures that will have you immediately wishing you made a double batch.

Serve mango crab salad as a light dinner salad for two, or a hearty side salad for four. It’s delicious alongside barbecue chicken or pork, with tacos, with pan seared fish or as a filling for salad rolls.

A black platter filled with shredded Kani salad topped with slices of mango, black sesame seeds, and chopped scallions.

What is Kani Salad?

Kani Salad is a home-style Japanese crab salad made with shredded vegetable also found in American Japanese steakhouses or sushi restaurants. The ingredients, flavour, and preparation of this salad reflect a more informal side of Japanese cuisine. Kani salad rose to popularity following the invention of kanikama in the 1970’s.

One of the hallmarks of this salad are the shredded crab and vegetables. It gives the salad a unique texture, like a bowl of noodles. In fact, some recipes feature either kelp or glass noodles to bulk up this light salad.

The other hallmark of a classic Japanese Kani Salad is the creamy soy and Kewpie mayonnaise dressing. Feeling spicy? Add some red chili flakes or sriracha sauce to make an easy spicy Kani salad. 

Ingredients required to make Kani Salad with Mangoes.

Ingredients for Kani Salad

This is a simple, yet versatile crab salad made with imitation crab sticks, vegetables, and a mayonnaise dressing. I love the taste of fresh mango with crab but you can leave it out, if you prefer.

  • Imitation Crab Sticks
  • Carrot
  • Cucumber
  • Mango
  • Kewpie Mayonnaise
  • Rice Wine Vinegar
  • Lemon
  • Soy Sauce
  • Black Sesame Seeds
  • Red Chili Flakes

If you have the budget, I recommend using fresh crab meat to make this creamy salad. Otherwise, shredded crab sticks (also called kanikama or surimi) the most common (and affordable) main ingredient. This Kani salad is delicious, either way!

What are Imitation Crab Sticks?

Imitation crab sticks are made from neutral flavoured fish, usually Alaskan pollock. The pollock is ground into a paste then mixed with crab flavouring and binders before being shaped into either flakes or cylinders. The final touch is a small amount of red dye to mimic the colour of real crab meat. This is the ‘imitation crab’ you can find in every California roll recipe.

Chopped ingredients for Kani Salad arranged on a platter beside a bowl of Kewpie mayonnaise dressing.

Pro tip: The larger the carrot is, the easier it is to julienne, or matchstick. I always find carrots this size at my local International or Asian market. If you are going to a market to buy Kewpie Mayonnaise, pick up a large carrot at the same time.

Cucumber varieties with very few seeds are the best varieties to julienne. English, Persian or seedless Japanese cucumbers (kyuri) work best in this recipe.

The key to finding the perfect mango for this recipe is buying one that is fragrant and only just ripe. If it is too soft, it won’t slice into perfectly thin strips. If you don’t want thin strips, simply slice the mango and enjoy it along with the salad.

Close up photo showing matchstick carrots, cucumbers, mango, and crab in creamy mayonnaise dressing.

What is Kewpie Mayonnaise?

Kewpie Mayonnaise is the most well-known brand of Japanese mayonnaise. It is made with a unique blend of egg yolks and vinegars for a smooth and creamy texture filled with umami. If you can’t find Kewpie mayo, use Hellman’s mayonnaise (not Miracle Whip) for this recipe.

The amounts of mayo, soy sauce, rice vinegar, and fresh lemon juice (or yuzu!) are merely suggestions. Play with the ratio according to your own flavour preferences. Keep in mind that the dressing should not be too watery, or it will not coat the salad ingredients.

Finally, garnish this Kani Salad however you like. I love the contrast of black sesame seeds but furikake, sliced scallions, and tobiko also make great garnishes.

A black platter filled with shredded Kani salad topped with slices of mango, black sesame seeds, and chopped scallions.

How to Make Kani Salad

Preparing the Vegetables

Be sure to allow yourself plenty of time to put your knife skills into practice. It takes a while to learn how to perfectly matchstick vegetables, but the effort is what makes this salad extra special. For this recipe, I have cut the cucumber and carrot into 1/8 inch matchsticks that are exactly 3 inches long. The mango is slightly larger at 1/4 inch and the crab sticks are shredded randomly. You do you.

Pro tip: A sharp knife will make all the difference when you are doing focused knife work.

To begin, wash the carrot and cucumber. Use a sharp knife to slice the carrot crosswise into 2 three-inch cylindrical segments (save the remaining portion for another use). Trim each cylinder into a long cuboid by slicing off four rounded sides.

Slice the three-inch segments lengthwise into 1/8 inch slices, then julienne those slices into 1/8 inch matchsticks or allumettes. You should have a pile of 1/8 inch carrot matchsticks.

A black platter filled with shredded Kani salad topped with slices of mango, black sesame seeds, and chopped scallions.

Use the same technique with the cucumber.

Slice the mango into two halves, then remove the pit and skin. Cut the ends of the mango halves off so that they are both 3 inches long, then cut them into 1/4 inch slices. Set aside 1/4 of the mango slices for garnishing the salad. Then turn the slices flat side down and julienne.

Place prepared carrot and cucumber in a medium mixing bowl.

For the Kani Salad Dressing

The dreamy mayonnaise dressing is so simple and contains surprisingly few ingredients, yet it tastes like a million dollars. I’ve included the option to make a spicy mayonnaise dressing using red chili flakes (or sriracha sauce).

To make the dressing, simply whisk 1/3 cup Japanese mayonnaise (or Hellman’s) with 1 tablespoon rice wine vinegar, lemon juice from half a lemon, and 1 tablespoon soy sauce together in a small bowl. For spicy mayo dressing add 1/2 teaspoon red chili flakes or sriracha sauce. Adjust flavour balance according to taste and set aside.

I’ve saved the best for last because it’s time to shred the crab sticks. Begin by holding one crab stick by the top end. Use two fingers to pinch a small portion, then pull downward. The crab stick should shred like string cheese. Shred the remaining crab sticks and place the shredded crab in the bowl with the vegetables.

Finally, drizzle the salad dressing over the prepared vegetables and crab. Mix well. Gently mix the mango in, then arrange the salad on a platter or in a bowl. Garnish with black sesame seeds, etc.

A black platter filled with shredded Kani salad topped with slices of mango, black sesame seeds, and chopped scallions.

Kani Salad Recipe Variations

This is a one of those versatile salad recipes you can change every time you make it. Try it mixing it up by adding thinly sliced red bell peppers, fresh corn kernels, julienned daikon radish, avocado, or pineapple in place of (or in addition to) the vegetables in this recipe.

Or include fun additions such as tobiko (fish eggs), kelp or glass noodles. Make it spicy, or not. You do you.

Finally, choosing garnishes for your Kani Salad is as important as the ingredients. Sliced mangoes or avocado, scallions, or furikake seasoning supply extra flavour, while tobiko, panko bread crumbs, and black sesame seeds provide textural pop or crunch.

Black chopsticks hold a bite of julienned carrots, cucumber, imitation crab, and mango salad garnished with black sesame seeds and scallions.

Make Ahead and Leftovers

This vegetable and crab salad is best when eaten on the same day it was made. The cucumber and mango will begin to release moisture into the salad bowl making the dressing watery and less flavourful.

To decrease moisture from the cucumbers, julienne them as directed then add a pinch or two of salt and allow them to sit while you prepare the carrots and mango. The salt will draw out some (but not all) of the moisture from the cucumbers, allowing the salad to last just a little bit longer. Remember to adjust the amount of soy sauce in the dressing if you add salt.

Prepare and store each component of the salad separately up to two days in advance, then mix it together when you are ready to eat.

Refrigerate and consume leftovers within one day.

Pinterest image featuring close up photos of creamy Kani Salad with mango slices, shredded imitation crab, carrots, black sesame seeds, scallions, and cucumbers.

Hi! I’m Bernice Hill and I’ve been the sole recipe developer, photographer, and writer at Dish ‘n’ the Kitchen for the past eleven years. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

If you make this Kani Salad with Mango recipe, I’d love to hear about it in the comments section or in the ratings. Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please share your photos and tag me on Instagram. I hope you like this recipe!

Yield: 4 servings

Kani Salad with Mango

A black platter filled with shredded Kani salad topped with slices of mango, black sesame seeds, and chopped scallions.

Kani Salad is a sweet and savoury summer salad featuring julienned cucumber and carrot, shredded crab sticks, and juicy mango in a creamy mayonnaise dressing. The combination of tangy mango with sweet crab brings a whole new dimension to this umami rich Japanese crab salad.

Prep Time 20 minutes
Total Time 20 minutes

Ingredients

  • 8 Imitation Crab Sticks
  • 1 Mango (ripe but still firm)
  • 1 medium English Cucumber
  • 2/3 large Carrot
  • 1 Tablespoon Rice Wine Vinegar
  • 1/3 cup Kewpie Mayonnaise
  • 1/2 Lemon; juiced
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon black Sesame Seeds
  • red Chili Flakes (optional)

Instructions

  1. Wash and peel the carrot. Slice it into 2 three-inch segments crosswise and save the remaining portion for another use. Slice the three inch segments lengthwise into 1/8 inch slices, then julienne those slices into 1/8 inch matchsticks or allumettes. You should have a pile of 1/8 inch carrot matchsticks.
  2. Use the same technique with the cucumber but do not peel it first.
  3. Slice the mango into two halves, remove the pit and skin. Cut the ends of the mango halves off so that they are both 3 inches long, then cut them into 1/4 inch slices. Set aside 1/4 of the mango slices for garnishing the salad. Then turn the slices flat side down and julienne.
  4. Place prepared carrot and cucumber in a medium mixing bowl.
  5. Whisk the Kewpie mayonnaise, lemon juice, and soy sauce together in a small bowl (add 1/2 teaspoon red chili flakes if using). Set aside.
  6. Hold one crab stick by the top end. Using two fingers, pinch and pull downward starting from the top end. It should shred similar to string cheese. Repeat shredding the remaining crab sticks. Place the shredded crab in the bowl with the vegetables.
  7. Pour the dressing mixture over the prepared crab and vegetables. Mix well. Gently mix the mango in, then arrange the salad on a platter or in a bowl. Garnish with black sesame seeds, etc. and serve immediately.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 362Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 42mgSodium: 1240mgCarbohydrates: 42gFiber: 3gSugar: 24gProtein: 15g

Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.

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28 comments

  1. Hayley Dhanecha

    We are a huge fan of mangoes, this Kani salad with mango is right up my street, Perfect summer salad!

    Reply

    1. Bernice Hill

      Wonderful! I’m always looking for new ways to use mangoes, sweet and savoury!

  2. Erin

    I just brought this to a picnic and everyone loved it! Most people hadn’t had it before, but were eager to try, and everyone loved how fresh it was. Thanks so much!

    Reply

    1. Bernice Hill

      Such a great idea… I haven’t had a picnic lunch in ages. Now, I’m thinking this would be a fun thing to do with my niece this weekend!

  3. Veronika

    I always love a good California roll so this salad was right up my alley! So many great flavors packed into it and it was so refreshing, perfect for the summer!

    Reply

    1. Bernice Hill

      There’s a local restaurant that puts mango in their California roll and I was inspired!! Glad you loved this salad Veronika.

  4. Loreto and Nicoletta

    Hi Bernice, just love this salad. I think perfect for summer, and love the umami. Your right about the umami flavor it does make your tastebuds want more and more. The Mango also is such a wonderful note to add to an already amazing salad! Well done!

    Reply

    1. Bernice Hill

      Umami is the BOMB!! Thanks for trying out my Kani Salad recipe you guys.

  5. Claire

    This salad sounds like an umami bomb! I’ve never combined crab with fruit but I bet it’s wonderful. Can’t wait to give this a try!

    Reply

    1. Bernice Hill

      Oh man, you are missing out! It’s just so delicious. I also love crab or shrimp with sweet corn.

  6. Valentina Ottah

    Such a refreshing and colorful salad! It was so delicious and everyone loved it. Thanks for sharing!

    Reply

    1. Bernice Hill

      Glad this Kani Salad was a hit. Thank you so much for trying this recipe Valentina.

  7. Jenny’s

    Our family loves salads. We will make excellent use of this fine Kani salad with mango. Thanks for sharing!

    Reply

    1. Bernice Hill

      Excellent! Thank you for reading Jenny.

  8. Tammy

    Such a bright and refreshing salad…Love the sweetness of the mango..its a perfect balance of savory and sweet. Love this for summer!

    Reply

    1. Bernice Hill

      Thank you so much for your kind review Tammy. I’m glad you liked this Kani Salad with Mango!

  9. Marta

    My entire family loved this kani salad, especially since we’re all huge fans of mango. The dressing was good enough to drink by itself, so it only added more interest to the salad.

    Reply

    1. Bernice Hill

      Your family has great taste! Mangoes are my favourite fruit and I am really glad you enjoyed them in this salad.

  10. sonya

    Such a delicious combo for a hearty salad! The mango is a sweet & refreshing addition!

    Reply

    1. Bernice Hill

      Thank you Sonya, have a wonderful week and enjoy that salad!

  11. Colleen

    This kani salad is simple, refreshing, and delicious. We loved the mango addition. Will make it again, thank you!

    Reply

    1. Bernice Hill

      I’m glad you liked it Colleen, it’s such a fun and unique salad.

  12. Marie-Pierre Breton

    This is a great summer salad! Could be a side or a light main dish! I got this new mandoline to make the perfect thick julienned like this! Cannot wait to try this out! YUm and viva Kewpie (my discovery of the year)!

    Reply

    1. Bernice Hill

      Oh yes, a mandoline will make help make this recipe even quicker!

  13. Lily

    Wow, the first time I made this I was blown away! It’s like a deconstructed California roll, one of my favorite types of sushi. The kids enjoyed it too. We serve it with sheets of seaweed snacks – so good!

    Reply

    1. Bernice Hill

      I’m so glad this salad was a hit. Even if you didn’t grow up with it, it has a comforting familiarity.

  14. nancy

    great idea to use imitation crab for salads. It is really easy to put together and the flavours are amazing. I’m making another batch tonight!

    Reply

    1. Bernice Hill

      Yes, it’s an incredibly simple salad. I think I need another batch too.

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