The Sushi-Restaurant Salad at Home
Hey friends! If you’ve ever ordered Kani Salad as an appetizer at a Japanese restaurant and wished you could make it at home, today’s your lucky day. This Kani Mango Salad with Sesame Mayo is light, refreshing, and comes together in about 10 minutes with zero cooking required.
Unlike my green-heavy Green Goddess Salad, this salad is all about the sweet-and-savory interplay between the imitation crab (kani), juicy mango, and crisp cucumber. The creamy sesame mayo dressing ties it all together with a hint of umami that makes every bite crave-worthy.
If you’re looking for easy healthy recipes that feel like a treat, this is it. It’s perfect for potluck dishes, a light lunch, or even as a side for sushi night at home.
Why It’s a Hit
The magic of Kani Salad is in the textures. You get the sweet, juicy burst of ripe mango, the refreshing crunch of cucumber, the delicate shred of imitation crab, and the silky coating of Japanese mayo. It’s sweet, tangy, and just a little bit salty from the soy sauce.
The dressing is the real star. Using Kewpie Japanese mayonnaise (which is richer and tangier than American mayo) mixed with sesame oil, rice vinegar, and soy sauce creates that signature restaurant flavor. If you want to kick it up, add a drizzle of sriracha for a spicy kani salad twist.
The Simple Ingredient List
- Kani (Imitation Crab Sticks): Look for surimi sticks in the seafood section. Shred them lengthwise like string cheese for that authentic texture.
- Mango: Use a ripe but still firm mango so it holds its shape when julienned.
- Cucumber: English or Persian cucumbers work best because they have fewer seeds.
- Carrots: Julienned or matchstick carrots add color and crunch.
- Kewpie Mayo: This Japanese mayo is creamier and slightly sweeter than regular mayo. You can find it at most grocery stores now.
- Sesame Oil: Just a teaspoon adds a nutty, toasted flavor.
- Rice Vinegar: Adds a mild tang that balances the richness of the mayo.
- Soy Sauce: For that savory, umami depth.
- Toasted Sesame Seeds: For garnish and extra nuttiness.
Kani Mango Salad with Sesame Mayo
- Total Time: 15
- Yield: 4 1x
Description
This Kani Mango Salad with Sesame Mayo is a light, refreshing Japanese-inspired salad made with shredded imitation crab, sweet mango, crisp cucumber, and a creamy sesame mayo dressing. Ready in 10 minutes with no cooking required!
Ingredients
12 oz imitation crab sticks (kani), shredded
1 large ripe mango, peeled and julienned
1 large English cucumber, julienned (seeds removed)
1 medium carrot, peeled and julienned
For the Sesame Mayo Dressing:
1/2 cup Kewpie Japanese mayonnaise
1 tablespoon rice vinegar
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
1 tablespoon fresh lemon juice
1/2 teaspoon sugar (optional)
For Garnish:
1 tablespoon toasted sesame seeds (black or white)
Optional: sliced avocado, panko breadcrumbs
Instructions
1. Prep the vegetables: Julienne the cucumber (remove seeds if using a regular cucumber), carrot, and mango into thin matchstick-sized strips.
2. Shred the kani: Hold each imitation crab stick by one end. Use two fingers to pinch and pull downward to shred it into thin strips, similar to string cheese.
3. Make the dressing: In a small bowl, whisk together the Kewpie mayo, rice vinegar, soy sauce, sesame oil, lemon juice, and sugar (if using) until smooth.
4. Combine: In a large mixing bowl, add the shredded kani, cucumber, carrot, and mango.
5. Dress the salad: Pour the sesame mayo dressing over the salad and toss gently until everything is evenly coated.
6. Garnish: Sprinkle with toasted sesame seeds and serve immediately. Optionally, serve over a bed of shredded lettuce.
Notes
For the best texture, use ripe but firm mango so it doesn’t get mushy.
Store the dressing separately if making ahead to keep the vegetables crisp.
Add 1-2 tablespoons of sriracha to the dressing for a spicy version.
Garnish with diced avocado or crispy panko breadcrumbs for extra texture.
- Prep Time: 15
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 12g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg
Mix It Up
Step 1: Prep the Veggies: Peel and julienne the cucumber (remove seeds if using a regular cucumber). Julienne the carrots and mango into thin, matchstick-sized strips.
Step 2: Shred the Kani: Hold each crab stick by one end and use two fingers to pinch and pull downward. It should shred like string cheese into long, thin strips.
Step 3: Make the Dressing: In a small bowl, whisk together 1/2 cup Kewpie mayo, 1 tablespoon rice vinegar, 1 teaspoon soy sauce, 1 teaspoon sesame oil, and a squeeze of lemon juice. If you want it spicy, add 1-2 tablespoons of sriracha.
Step 4: Combine: In a large bowl, toss the shredded kani, cucumber, carrots, and mango together.
Step 5: Dress: Pour the sesame mayo dressing over the salad and toss gently until everything is coated.
Step 6: Garnish: Top with toasted sesame seeds and serve immediately, or chill for 15 minutes to let the flavors meld.
Make It Your Own
- Add Avocado: Diced avocado adds a creamy, buttery texture that pairs beautifully with the sweet mango.
- Spicy Kick: Mix sriracha or chili oil into the dressing for a spicy mango kani salad like my Spicy Mango Kani Salad.
- Serve It Pretty: Serve over a bed of shredded romaine or butter lettuce for a more substantial presentation.
- Meal Prep: Store the dressing separately and toss just before serving to keep the veggies crisp.
A Taste of the Sushi Bar
This Kani Mango Salad with Sesame Mayo is fresh, sweet, savory, and totally addictive. It’s the perfect light lunch or side dish that feels special. Enjoy!
