Mango Kani Salad

Mango Kani Salad is a light, refreshing dish that combines sweet mango, tender imitation crab (kani), and crisp vegetables in a creamy, tangy dressing. I love how each bite gives a balance of sweetness, creaminess, and crunch—it’s the perfect starter or side for sushi nights or light lunches. This Japanese-inspired salad is incredibly simple to prepare and always feels restaurant-quality.

Why You’ll Love This Recipe

I love how quickly this salad comes together—just a few minutes of slicing and mixing, and it’s ready to go. The sweet mango contrasts perfectly with the savory kani and creamy dressing, while the crisp cucumber or julienned carrots add a fresh crunch. It’s a no-cook, low-effort recipe that always feels special and refreshing.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Imitation crab sticks (kani), shredded

• Ripe mango, julienned or thinly sliced

• Cucumber or carrot, julienned (optional for added crunch)

• Japanese mayonnaise (or regular mayo with a dash of rice vinegar and sugar)

• Rice vinegar

• Sugar

• Sriracha or chili oil (optional, for a spicy kick)

• Toasted sesame seeds (optional, for garnish)

• Thinly sliced nori or seaweed strips (optional, for garnish)

directions

1. I begin by shredding the imitation crab into thin strips by hand or with a fork.

2. I peel and julienne the mango and cucumber (or carrot, if I’m using it).

3. In a bowl, I whisk together Japanese mayo, a splash of rice vinegar, a pinch of sugar, and a little sriracha if I want some heat.

4. I add the kani, mango, and vegetables to the bowl and gently toss everything with the dressing until evenly coated.

5. I transfer the salad to a serving dish and top it with sesame seeds and nori strips for garnish.

6. I like to chill it for 10–15 minutes before serving, but it’s also great right away.

Servings and timing

This recipe serves 2 to 3 as a side dish. It takes about 10 minutes to prepare, with no cooking required.

Variations

When I want extra crunch, I add thinly sliced cabbage or radish. I’ve also tossed in avocado for a creamy texture or swapped the mango for pineapple when I’m in the mood for something more tropical. For a low-carb version, I reduce the sugar in the dressing or use a keto-friendly sweetener. I also sometimes drizzle a little eel sauce or teriyaki glaze on top for a richer flavor.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 24 hours. Since the dressing can cause the salad to soften, I like to eat it the same day I make it. This salad isn’t meant to be reheated—it’s best served cold and fresh.

FAQs

What is kani?

Kani is imitation crab made from white fish like pollock. It’s pre-cooked and ready to eat, which makes it perfect for quick recipes like this.

Can I use real crab meat?

Yes, I sometimes use fresh lump crab meat when I want to make the salad more upscale. Just keep in mind the flavor will be a bit more delicate.

What kind of mango works best?

I use ripe but firm mangoes so they’re sweet but still hold their shape when sliced. Ataulfo or honey mangoes are especially good.

Can I make this ahead of time?

Yes, but I wait to mix in the dressing until just before serving so the vegetables and mango stay crisp.

Is Japanese mayo necessary?

I prefer Japanese mayo (like Kewpie) for its richness and slightly tangy flavor, but I’ve used regular mayo mixed with a dash of vinegar and sugar, and it works well too.

Conclusion

Mango Kani Salad is one of the easiest and most satisfying salads I make when I want something fresh and light. It’s full of vibrant flavors and textures, and it always feels like a treat—even though it comes together in minutes. Whether I’m enjoying it on its own or serving it with sushi or rice dishes, it always adds a bright, refreshing touch to the table.