Spicy Kani Salad Recipe – So Easy!
Whip up this vibrant, no-cook salad in 15 minutes! Toss imitation crab, juicy mango, and crisp cucumber in a creamy sriracha-lime dressing for a sweet, spicy, and refreshing bite. Perfect for a quick, light meal with bold flavor.
Ingredients
- 1 large English cucumber
- 1 medium carrot
- 1 ripe mango
- ½ cup Japanese mayo or regular mayo + fish sauce
- 2 tbsp Sriracha
- 1 tsp soy sauce
- 1 tbsp lemon juice
- ½ tbsp lemon zest
- Salt to taste
- Black pepper to taste
Instructions
- Step 1: Prepare the carrot
- Peel the carrot. Cut it into thin matchsticks. If you’re using pre-cut carrots, skip this step.
- Step 2: Slice the cucumber
- Peel and cut the cucumber in half lengthwise. Scoop out the seeds and slice into long, thin strips.
- Step 3: Shred the kani (imitation crab)
- Pull apart each crab stick by gently pressing and peeling it into strips.
- Step 4: Slice the mango
- Peel the mango and slice the flesh into thin strips, avoiding the core.
- Step 5: Combine all the ingredients
- In a large bowl, add the crab, cucumber, carrot, and mango.
- Step 6: Make the dressing
- In a separate bowl, whisk together the mayo, Sriracha, soy sauce, lemon juice, and lemon zest until smooth.
- Step 7: Season and mix
- Add salt and pepper to the dressing. Pour it over the salad and toss everything until well coated.
- Step 8: Serve or chill
- You can serve the spicy kani salad right away or chill it for later.
Notes
You can use regular mayo with a splash of fish sauce if you don’t have Japanese mayo. Add tobiko, sesame seeds, or even avocado for extra texture. For a tropical spin, try making a spicy mango kani salad version!