Japanese Kani Salad, or Surimi Crab Stick Salad, is Light, Delicious, and Easy to Make at Home!

kani (imitation crab)

🥗Healthier: real crab meat

💰Cheaper: surimi

Surimi is a budget-friendly alternative to kani.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides creaminess with fewer calories.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is a more accessible option.

mango

🥗Healthier: papaya

💰Cheaper: canned peaches

Canned peaches offer a sweet alternative.

Start by introducing the recipe for Connie salad and mention it's a no-cook salad.

Gather all the ingredients including imitation crab sticks, sliced mango, matchstick cut carrots, thinly sliced cucumbers, soy sauce, lemon, black sesame seeds, mayonnaise, and sriracha.

Make the dressing by combining mayonnaise, sriracha, soy sauce, and the zest and juice of one lemon in a bowl.

Whisk the dressing together until well combined and check for seasoning, noting that the soy sauce is salty on its own.

Prepare the imitation crab by squeezing the top of the package to help it shred apart, then add it to a bowl.

Add the thinly sliced cucumber and matchstick cut carrots to the bowl with the crab.

Add the sliced mango to the bowl and gently fold the ingredients together, being careful not to break the mango too much.

Pour the dressing over the salad mixture and toss gently to combine the flavors.

Plate the salad and sprinkle black sesame seeds on top for garnish.

Optionally, chill the salad for up to 24 hours for enhanced flavor, or serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens