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Kani salad garnished with black sesame seeds and in a serving bowl.

Kani Salad (Vegan)

5 from 2 votes
Prep Time: 15 minutes
Total Time: 15 minutes
Serving Size: 2 people
Author Puja Verma
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DESCRIPTION

A Japanese-Style seafood salad made plant based with heart of palms. It's tossed together with julienned thinly sliced fresh ingredients and a creamy spicy kewpie mayo made from scratch. Serve this with a side of hot rice and sautéed tofu.

INGREDIENTS
  

  • 14 ounce heart of palms canned
  • 2 whole small cucumbers or one english cucumber
  • 1 whole carrot peeled
  • 1 whole mango unripe
  • ½ cup green onions finely chopped
  • ¾ cup kewpie mayo (vegan)
  • 1 tablespoon sriracha sauce
  • 1 teaspoon lemon juice optional
  • ⅛ teaspoon black pepper optional
  • black sesame seed to garnish

METHOD
 

  • Wash and drain the heart of palms to remove excess brine. Thinly slice each heart of palm lengthwise into strands.
  • Next, julienne cut the cucumbers, carrot, mango and chop the green onions.
  • Prepare the dressing by mixing kewpie mayo, sriracha sauce, lemon juice and black pepper.
    Note: Add more or less of any of these ingredients based on your taste palette.
  • In a mixing bowl, toss heart of palms, cucumbers, carrots, mango and green onions with the prepared dressing.
  • Garnish with a sprinkle of black sesame seeds before serving.

NOTES

  • Slice the same size: Slice the hearts of palm, carrots, cucumbers, and mangoes to a similar size for the best texture and balance of flavors throughout the salad.
  • Use fresh mango: The texture is ideal when fresh mango is used, but frozen mango works too. Just let the mangoes thaw completely, then drain the excess water before adding them. Unripe mango is the easiest to slice.
  • Don’t dress too soon: Remember to dress kani salad right before serving to keep the texture crunchy. The longer it sits, the soggier it will become.
  • Keep it chilled: If you are preparing the salad in advance, cut up the vegetables and mix the sauce, then keep them separately in your refrigerator until you’re ready to serve.

NUTRITION

Calories: 10kcal | Carbohydrates: 2g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 176mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 11mg | Calcium: 19mg | Iron: 0.4mg
Course: Salad
Cuisine: Japanese
Keyword: kani salad, mango kani salad
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