kani faux crab salad kani faux crab salad Israeli Kitchen Kani is a type of fish commonly used as a substitute for crabmeat. (Photo: Sarah F. Berkowitz)

Kani faux crab salad

This eye-catching shredded fish salad has a choice of ginger or sriracha-soy dressings to top it off.

  • Yield: Serves 4
  • Prep time: 20 minutes

I first discovered kani (also known as kanikama), which is fish that resembles sticks of faux crabmeat, several years ago, and it's shown up in a number of wonderful dishes I’ve tasted since then. The kani sticks, along with julienned cucumber, form the base for this lovely salad, and where you go after that is largely up to you. I added mango and avocado, but if you like your salads sharp, you can add thinly sliced red onion and leave out the sweet mango.

We also included two different dressing options. Making this for a party? Why not whip up both dressings and give your guests a choice? Serve with chopsticks so you can all have fun showing off your skills (or lack thereof) eating with wooden sticks rather than forks. But keep those napkins handy.


  • 8 sticks kani, shredded
  • 1 mango, julienned
  • 1 English cucumber, julienned
  • 1 avocado, sliced, optional
  • Ginger dressing:

  • 1/4 cup mayonnaise
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon honey
  • 1-inch slice fresh ginger, grated
  • 1 teaspoon paprika
  • Sriracha-soy dressing:

  • 1/4 cup mayonnaise
  • 2 tablespoons soy sauce
  • 1 teaspoon sriracha
  • 2 tablespoons brown sugar


Place julienned cucumber in a medium sized bowl lined with paper towel. Sprinkle with a bit of course salt and allow juices to drain for about 15 minutes.

Meanwhile, mix up dressings in two small bowls.

Using a paper towel, gently squeeze as much remaining liquids out of the cucumber as you can get. Transfer cucumber to a large bowl. Add shredded kani, and remaining ingredients.

Serve with a drizzle of sauce and a sprinkle of sesame seeds.

Related Topics: Entertaining, Fish, Salads

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