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Mango Kani Salad

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Mango Kani Salad is a light and refreshing Japanese-inspired salad that blends sweet mango, shredded imitation crab (kani), and crisp vegetables in a creamy, tangy dressing. Perfect as a sushi side or a quick, no-cook lunch.

  • Author: Ella
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 2–3 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Japanese
  • Diet: Low Calorie

Ingredients

  • 1 cup imitation crab sticks (kani), shredded
  • 1 ripe mango, julienned or thinly sliced
  • 1/2 cup cucumber or carrot, julienned (optional)
  • 2 tbsp Japanese mayonnaise (or regular mayo + 1/2 tsp rice vinegar + 1/4 tsp sugar)
  • 1 tsp rice vinegar
  • 1/2 tsp sugar
  • 1/2 tsp sriracha or chili oil (optional)
  • 1 tsp toasted sesame seeds (optional, for garnish)
  • 1 tbsp thinly sliced nori or seaweed strips (optional, for garnish)

Instructions

  1. Shred the imitation crab into thin strips using your hands or a fork.
  2. Julienne the mango and cucumber or carrot if using.
  3. In a bowl, whisk together Japanese mayo, rice vinegar, sugar, and sriracha or chili oil if desired.
  4. Add kani, mango, and vegetables to the bowl and toss gently with the dressing until coated.
  5. Transfer to a serving dish and garnish with sesame seeds and nori strips if using.
  6. Chill for 10–15 minutes before serving, or enjoy immediately.

Notes

  • Add thinly sliced cabbage or radish for extra crunch.
  • Swap mango for pineapple for a tropical variation.
  • Include avocado for added creaminess.
  • Use real crab meat for an upscale version.
  • For a low-carb option, reduce or substitute the sugar.

Nutrition

Find it online: https://elladishes.com/mango-kani-salad/