Name: Kani Salad with Mango and Sesame Sriracha Dressing Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Japanese
Ingredients: 8 ounces imitation crab stick, shredded; 1 medium carrot, julienned; 1 English cucumber, julienned; 1 medium mango, julienned; 1/3 cup Kewpie mayonnaise; 2 teaspoons soy sauce; 1 teaspoon rice wine vinegar; 1 teaspoon sesame oil; 1 teaspoon sriracha; Avocado slices; Sesame seeds

Jump to Recipe·Print Recipe· 3.9 from 46 reviews

If you delight in fresh, vibrant flavors that dance together in harmony, then you are going to absolutely love this Kani Salad with Mango and Sesame Sriracha Dressing Recipe. It’s a beautiful blend of sweet, spicy, creamy, and crunchy elements all packed into one bowl. The juicy mango adds a tropical sweetness that perfectly contrasts the spicy kick from the sriracha dressing. Plus, the crisp cucumber and carrot give it that refreshing crunch, while the shredded imitation crab brings a delicate seafood touch. This is an effortless salad that will brighten up any meal or make a fantastic light lunch on its own. Let me take you through everything you need to create this irresistible dish that’s as fun to eat as it is to prepare!

Kani Salad with Mango and Sesame Sriracha Dressing Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the simplicity of the ingredients fool you — each one plays a starring role in the flavor and texture of this salad. They come together to create a colorful, satisfying dish that’s truly greater than the sum of its parts.

8 ounces imitation crab stick: Shredded for a tender texture and seafood flavor without the fuss of cooking fresh crab.
1 medium carrot: Julienned to add crispness and a subtle sweetness, plus a pop of bright orange color.
1 English cucumber: Julienned for refreshing crunch and lightness that balances the creamy dressing.
1 medium mango: Julienned to bring a juicy, tropical sweetness that makes this salad unforgettable.
1/3 cup Kewpie mayonnaise: This Japanese mayo is richer and tangier than regular mayo, crucial for that smooth, creamy base.
2 teaspoons soy sauce: Adds umami depth and a touch of saltiness that ties the salad together.
1 teaspoon rice wine vinegar: Introduces a slight tang that brightens the dressing and cuts through the richness.
1 teaspoon sesame oil: Infuses a warm, nutty aroma that makes every bite feel cozy and special.
1 teaspoon sriracha: Delivers a gentle, smoky heat that wakes up your taste buds in the best way.
Optional – avocado slices and sesame seeds: For added creaminess and a beautiful, toasty crunch as finishing touches.

How to Make Kani Salad with Mango and Sesame Sriracha Dressing Recipe

Step 1: Prepare and Combine the Fresh Ingredients

Start by shredding the imitation crab sticks into bite-sized strips for that tender seafood texture everyone loves. Then, julienne the carrot, cucumber, and mango into thin, uniform strips — this ensures each forkful contains a perfect balance of crisp, juicy, and sweet bites. Toss all these fresh ingredients together gently in a large bowl with tongs to blend their textures and colors beautifully.

Step 2: Whip Up the Sesame Sriracha Dressing

Next, it’s time to bring on the magic sauce. Combine the Kewpie mayonnaise, soy sauce, rice wine vinegar, sesame oil, and sriracha right in the same bowl. This vibrant dressing balances creamy, salty, tangy, nutty, and spicy flavors in the most harmonious way. Toss everything again, making sure every bit of crab and vegetable is lovingly coated. The dressing clings perfectly to each strip, creating layers of flavor in every mouthful.

Step 3: Serve with a Crunchy Garnish

Transfer your dressed salad into a wide, shallow bowl. For an added touch of elegance and texture, sprinkle some sesame seeds on top. If you want to get even more luscious, add a few slices of ripe avocado along the side or on top. Now, your Kani Salad with Mango and Sesame Sriracha Dressing Recipe is ready to impress and enjoy!

How to Serve Kani Salad with Mango and Sesame Sriracha Dressing Recipe

Garnishes

Sesame seeds are the perfect little finishing touch because they add a subtle crunch and that distinctive toasty flavor that complements the sesame oil in the dressing. Adding sliced avocado is a fantastic way to introduce creaminess and a mellow richness that balances the spice and acidity. A small sprig of fresh cilantro or a lime wedge on the side can also brighten up the presentation and flavor profile.

Side Dishes

This salad is incredibly versatile as a side dish or a light main. It pairs beautifully with grilled seafood like shrimp or salmon, or alongside steaming bowls of miso soup for a full Japanese-inspired meal. For a picnic or casual get-together, serve it with some crispy tempura or crunchy spring rolls for contrast. It’s also great next to rice bowls or sushi, adding that refreshing crunch and vibrant flavor you crave.

Creative Ways to Present

For an elegant touch, try serving this Kani Salad with Mango and Sesame Sriracha Dressing Recipe in small, individual glass parfait cups or chilled martini glasses. Layer the crab mixture with extra mango or avocado to create a colorful visual. Another fun idea is to serve it atop crisp lettuce leaves as lettuce wraps—the perfect handheld bite for parties or casual meals. Presentation can really elevate this already stunning salad!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salad in an airtight container in the refrigerator. Because of the fresh mango and cucumber, it’s best enjoyed within one day for the freshest taste and crunch. The dressing keeps everything moist, but the salad will slowly lose its vibrancy and texture if stored too long.

Freezing

This salad is not suitable for freezing because the fresh vegetables and mango will become mushy once thawed. The creamy dressing also doesn’t freeze well, so stick to making just the amount you plan to enjoy fresh.

Reheating

Kani Salad with Mango and Sesame Sriracha Dressing Recipe is best served cold or at room temperature, so reheating isn’t necessary. If you prefer a slightly warmer salad, let it rest out of the fridge for a few minutes before serving, but avoid any heat to preserve the refreshing crunch.

FAQs

Can I use real crab instead of imitation crab sticks?

Absolutely! Fresh crab meat will elevate the flavor beautifully, though it can be more delicate to handle. If using real crab, gently fold it in during the first step to avoid breaking up the meat too much.

Is there a substitute for Kewpie mayonnaise?

If you can’t find Kewpie mayo, try using a high-quality Japanese or regular mayonnaise mixed with a tiny bit of rice vinegar to mimic its tangy richness. The flavor won’t be exactly the same but still delicious.

How spicy is this salad with the sriracha?

The sriracha gives the salad a mild to moderate heat — it’s more of a warming spice than overpowering. You can adjust the amount to your taste or omit it entirely if you prefer no spice.

Can I prepare the ingredients in advance?

Yes! Julienning the vegetables and mango, as well as shredding the crab, can be done a few hours ahead and stored separately in the fridge. Toss with the dressing just before serving to keep everything crisp and fresh.

What can I serve this salad with for a full meal?

This salad pairs wonderfully with steamed rice or quinoa, grilled fish, or even as a topping for poke bowls. It’s light enough on its own but also complements heartier dishes nicely.

Final Thoughts

There is something truly magical about this Kani Salad with Mango and Sesame Sriracha Dressing Recipe. It hits all the right notes of fresh, spicy, creamy, and sweet, wrapped up in a quick, simple preparation. Whether you’re looking for a gorgeous appetizer, a light lunch, or a side dish that steals the spotlight, this salad has you covered. I can’t wait for you to try it and see how those flavors brighten your table and your mood!