13 Kani Salad Recipes Philippines

Top 13 Best Kani Salad Recipes you can cook at home, easy to follow.

13 Kani Salad Recipes Philippines Written by Jed Silverlake

Because of the pandemic, the drive for eating healthier foods is more relevant now than ever,

For some people staying fit means working out daily. Eating green foods such as mixed vegetables or salads is also part of that daily routine since it can help prevent a person from getting sick.

Here’s a list of 13 Kani salad recipes compiled from different YouTube channels and food review blogs,

1. Japanese Kani Salad Recipe by Healthy Foodie

Japanese Kani Salad Recipe by Healthy Foodie

Recipe:

1 pc of Cucumber
1 pc of Carrot
16 pcs of Kani Crabstick
1/2 cup of Mayonnaise
1 tsp of Sesame Oil
1 tsp of Lemon Juice
1/2 tsp of Black Peper
1/2 cup of Corn

Instructions:

1. Scrape the seeds of the cucumber, then slice it thinly.
2. At the same time, slice the carrot thinly
3. Grab the crabsticks and tear it smoothly into very thin pieces
4. Get a serving bowl and fill in the mayonnaise, sesame oil, lemon juice and black pepper. Mix it well.
5. Then pour in with the sauce the sliced cucumber, carrot, and crabstick. Add in corns and mixt it thoroughly.
6. There you go, you now have a delicious meal

Find More Details:

Visit Healthy Foodie’s YouTube channel, click here

2. Kani Salad by Foxy Folksy

Kani Salad by Foxy Folksy

Recipe:

145 grams Kani (imitation crab meat)
1 medium carrot
2 medium cucumber (or 1 large)
1 piece ripe mango
½ cup Japanese mayonnaise
half lemon
salt
ground pepper

Instructions:

1. Peel the carrots and trim off the ends. Cut into 2 or about 3-inch long. Cut into julienne. Do the same with the cucumber leaving the core with seeds to discard.
2. Shred the crab sticks by hand by gently pressing a piece from end to end to loosen the strips and then separate each strip from one another.
3. Peel the ripe mango. Cut the flesh into thin slices until you reach the core. Do the same to the other side of the core. Stack the slices together and cut into strips.
4. In a large bowl, add the cucumber, carrots, Kani, mango and Japanese mayo. Squeeze the juices of half a lemon on top and toss.
5. Season with salt and pepper as needed and give it another toss until all ingredients are well blended.
6. Serve immediately or refrigerate until ready. Serve on top of a bed of iceberg or romaine lettuce.

Find More Details:

Visit Foxy Folksy blog, click here

3. Kani Salad Recipe by Chubby Tita

Kani Salad Recipe by Chubby Tita

Recipe:

1 medium size cucumber
1 medium size carrot
1 ripe mango
3–4 pcs kani (imitation crab stick)
Lettuce
1/2 cup ordinary mayo or Japanese mayo
Half lemon juice or 4 pcs calamansi juice
1/2–1 tbsp apple cider vinegar
Pepper to taste
Sesame seeds (optional)

Notes:

1. If you don’t have Japanese mayonnaise regular mayo will do. Adding a little bit of lemon juice and apple cider vinegar will make it better.
2. I didn’t add salt because the kani is already salty. Also salt encourages the cucumber to leach out excess liquid, reducing the risk that you’ll end up with a watery salad.
3. If you’re going to serve the kani salad for later, you can just prepare all the ingredients and chill it in the refrigerator. Mix it together 2 hours before the serving time.
4. You can add corn kernels instead of ripe mango.

Check for Recipe Instructions:

Visit Chubby Tita YouTube channel, click here

4. Kani Salad by Arlene’s Journey

Kani Salad by Arlene’s Journey

Recipe:

Carrot P18.00
Cucumber P10.00
Lettuce P15.00
Corn P15.00
Salad Dressing
1 cup Mayonnaise P44.00 (Best Foods)
2 teaspoon Sesame oil P8.00
2 teaspoon lemon juice P6.00
1 teaspoon ground black pepper P1.00
3 plastic tubs P18.00 (6.00 each)
Labor cost P5.00
Total: 140.00

Additional Notes from Arlene:

Ang recipe po natin ngayon ay makagagawa ng 3 tubs na maaaring ibenta ng P100.00 to P120.00/tub at maaari tayong kumita ng P160-P220.

Ito ay maaaring umabot sa P9,600/buwan o higit pa depende sa dami ng tubs na ating maibebenta. Masustansya na masarap pa at malaki ang kita dito.

Check for Recipe Instructions:

Visit Arlene’s Journey YouTube channel, click here

5. Japanese Kani Salad w/ Mango by Castro’s Kitchen

Japanese Kani Salad w/ Mango by Castro’s Kitchen

Recipe:

18–20 pcs. Kani Crabsticks
1 pc. cucumber (200 grams)
1 pc. carrot (150 grams)
1 pc. ripe mango
lettuce
1 tsp. lemon juice/extract
1 tsp. sesame oil
130 grms. Kewpie Mayonnaise
1/2 tsp. ground black pepper
Seaweeds for topping (optional)

Additional Notes from Castro Kitchen:

Their version of Japanese kani salad contains sweet notes of ripe mango. It is recommended to serve this salad cold.

Check for Recipe Instructions:

Visit Castro Kitchen’s YouTube channel, click here

6. Japanese Kani Salad カニカマサラダ

Japanese Kani Salad カニカマサラダ by Just One Cookbook

Recipe:

5 oz imitation crab meat (kanikama)
½ English cucumber (6 oz, 170 g)
½ cup frozen or canned corn

Additional Notes from Castro Kitchen:

• For the imitation crab meat, the author used 1 package of the Japanese brand of kanikama
• The frozen corn can just be run under cold water to defrost, drain, and then it’s ready to use.

Ponzu Mayonnaise Dressing:

2 Tbsp Japanese mayonnaise
1 Tbsp Ponzu (you can make my Homemade Ponzu recipe)
1 Tbsp toasted white sesame seeds
½ tsp soy sauce

Instructions:

1. Cut the imitation crab in half (if necessary) and shred it. Peel the English cucumber with a stripe pattern. Cut the cucumber in half lengthwise and diagonally cut into thin slices.
2. In a medium bowl, combine shredded imitation crab, cucumber slices, and corn. Add the dressing ingredients to the bowl and combine well. Serve the salad in individual bowls or a large serving bowl. Enjoy!

Find Out More Details:

Visit Just Once Cookbook Blog, click here

7. Kani Salad by Devour Asia

Kani Salad by Devour Asia

Recipe:

100 to 150 grams kani, imitation crab sticks
1 medium carrot , peeled
2 medium cucumbers, or 1 large; peeled or unpeeled and seeds scooped out
1 bunch lettuce, varieties that can retain their shape like iceberg and romaine are recommended
1 drizzle sesame seed oil
¼ cup Japanese mayonnaise

Instructions:

1. Remove the plastic film wrapper of the kani and discard.
2. Press each kani from tip to tip between your fingers. Pull apart to shred.
3. Thinly slice carrot, and julienne (cut into matchsticks).
4. Do the same with the cucumber
5. Cut the mango; discard the stone
6. Slash diagonally, the slashes about a quarter inch apart, all the way but without cutting through the skin.
7. Using a spoon, scoop out shallowly to come up with thin strips.
8. Rinse the lettuce and dry in a salad spinner. Cut the leaves horizontally into half-inch slices.
9. Place the shredded kani, julienned carrot and cucumber, sliced mango and lettuce in a mixing bowl.
10. Drizzle in the sesame seed oil
11. Toss to distribute the ingredients evenly. Use your hands to toss to avoid bruising the ingredients.
12. Add the Japanese mayo. Toss the kani salad once more to moisten everything evenly.

Find Out More Details:

Visit Devour Asia’s Blog, click here

8. Mango and Kani Salad by Lady’s Choice

Mango and Kani Salad by Lady’s Choice

Recipe:

2 heads iceberg lettuce, cut into bite-sized pieces
1 cup Lady’s Choice thousand Island dressing
1/4 pc red cabbage, sliced thinly
3 pcs ripe mangoes, diced
12 pcs crabsticks, shredded
1 pc cucumber, cut into strips
1 tsp tobiko
1 pc nori, cut into strips
wonton wrapper, cut into strips and deep-fried

Instructions:

1. Combine lettuce, thousand island dressing, cabbage, mangoes, crabsticks, cucumber, in a bowl.
2. Top with nori, tobiko, and fried wonton.

Find Out More Details:

Visit Lady’s Choice Blog, click here

9. Japanese Crab Salad by The Peach Kitchen

Japanese Crab Salad by The Peach Kitchen

Recipe:

8 pieces crab sticks (imitation crab)
1 cucumber, cut lengthwise and then sliced thinly
1 ripe mango, peeled and cut into cubes
1 avocado removed from skin and cut into cubes
your favorite kind of lettuce cut into pieces or shredded
2 tbsp orange ebiko roe for garnish
2 tbsp shredded nori for garnish
Japanese mayo (50% less fat)

Instructions:

1. If crab sticks are frozen, Place in a bowl with ¼ cup water and heat in the microwave for 1 minute. Let cool and peel them into thin strips.
2. In a salad bowl or a plate, layer the lettuce, peeled crabsticks, mango cubes, avocado cubes, and cucumber.
3. Drizzle with japanese mayo and garnish with orange ebiko roe and shredded nori on top. Enjoy!

Find Out More Details:

Visit The Peach Kitchen’s Blog, click here

10. Japanese Kani Salad with Vinaigrette Dressing

Japanese Kani Salad by Little Big Tummy Kitchen by Jheng & Chai

Vinaigrette Recipe:

5 tbsp lemon/calamnsi juice
5 tbsp fish sauce
3tbsp honey
1.5 tbsp olive oil
Grated/minced garlic
Black pepper

Kani Salad Recipe:

1/4 kilo kani /crabstick
1 big carrots
2 big cucumber
1/2 kilo lettuce
1/2 kilo mangoes

Additional Notes from the Author:

Yield: 10 tubs

Total Cost : P400
Sold each tub for P100
Sale (10×100)
Cost+overhead: 500
Profit/Kita : P500.00

Check for Recipe Instructions:

Visit their YouTube channel, click here

11. Kani Salad by Jolly Manalo

Kani Salad by Jolly Manalo

Recipe:

145 Grams Crab Meat
1 Medium Carrot
1 Medium Cucumber
1 Pc Ripe Mango
1/2 Cup Japanese Mayonnaise
Salt
Ground Pepper

Instructions:

1. Peel the carrots and trim off the ends. Cut into julienne. Do the same with the cucumber leaving the core with seeds to discard
2. Peel the ripe mango. Cut the flesh into thin slices until you reach the core. Do the same to the other side of the core and cut into strips
3. Shred the crab sticks by hand by gently pressing a piece from end to end to loosen the strips and then separate each strip from one another
4. In a large bowl, add the cucumber, carrots, crabmeat, mango and Japanese mayo
5. Season with salt and pepper as needed and toss until all ingredients are well blended
6. Serve immediately or refrigerate until ready. Serve on top of a bed lettuce

Find Out More Details:

Visit Jolly Manalo’s YouTube channel, click here

12. Kani Stick Salad by Yummy.ph

Kani Stick Salad by Yummy

Recipe:

3 leaves iceberg lettuce
1/4 cup Japanese cucumber
2 kani (crab sticks)
3 1/2 tablespoons Japanese mayonnaise
Japanese mayonnaise
1 1/2 tablespoons tobiko (red-orange Japanese fish roe) for toppings

Instructions:

1. Take the lettuce and cucumber and slice thinly to about matchstick-width strips.
2. Cut kani sticks in half lengthwise and break apart into very thin strips.
3. In a bowl, mix together lettuce, cucumber, and kani strips, and mayonnaise in equal parts.
4. Drizzle salad with mayonnaise, and top with kani sticks and tobiko.

Find Out More Details:

Visit Yummy.ph blog, click here

13. Crab Salad by Panlasang Pinoy

Crab Salad by Panlasang Pinoy

Recipe:

6 pcs fresh blue crabs alimasag, steamed or 2 cups steamed crab meat
2 pcs tomatoes seeded and diced
2 Tbsp. spring onions minced
2 Tbsp. celery diced
2 Tbsp. pickle relish
1/4 cup mayonnaise
1 tsp. hot chili sauce
1/4 tsp. salt add more if necessary
1/4 tsp. ground black pepper
2 pcs hard boiled egg sliced or lemon slices
Romaine lettuce or iceberg lettuce for garnishing

Instructions:

1. Remove the top shell or the crabs and take the crab meat then set aside.
2. Don’t throw away the shell, it will be used later but you can discard this step if you don’t want to stuff each crab with the salad.
3. You can also buy frozen crab meat but you should steam it first before combining with the rest of the ingredients.
4. Flake the crab meat and put in a bowl. Combine and blend well with tomatoes, spring onions, celery, pickle relish, mayonnaise, chili sauce, salt and pepper.
5. Fill each crab shell with the salad filling and arrange a bed of lettuce then place the stuffed crab shell on the lettuce.
6. Garnish with hard boiled eggs. You can skip the filling of crab shells by just placing the lettuce on sides of the bowl and put the salad on it.
7. Chill first then serve.

Find Out More Details:

Visit Panlasang Pinoy’s Blog, click here

Our Top Recommendation:

If you are looking to specifically purchase lettuce for your salad, we recommend checking out Hydrolettuce.ph

Get Fresh Lettuce at Hydrolettuce.ph

They are one of the leading hydroponics businesses, where lettuce is harvested the same day that you order it,

This ensures that you get the best quality and not some 1-week old land-grown lettuce produced by other farms that have gone through pesticides and many preservatives.

Order Fresh No-Pesticides Lettuce here:

Visit their Facebook Page, click here

About the Author:

Jed Silverlake is a brand journalist & storyteller who has written SEO-driven articles that rank #1 in Google.

He has published and written articles, from humble startups, e-commerce businesses, up to Fortune 1000 companies & private clients. For more content similar to his, you can follow his Medium profile.

Want me to write your story that ranks #1 on Google? Contact me and I just might write an article about you.