Mango Kani Salad is a refreshing and vibrant dish made with sweet mango, shredded imitation crab (kani), and crisp vegetables, all tossed in a creamy, tangy dressing. It’s light, slightly sweet, and full of bright flavors that make it perfect as a side dish or a simple appetizer, especially when I want something fresh and satisfying.
Why You’ll Love This Recipe
I love this salad because it’s so simple to put together, yet it tastes like something I’d order at a Japanese restaurant. The sweetness of the mango pairs perfectly with the creamy dressing and the savory kani, while the crunchy cucumbers or carrots add great texture. It’s a colorful, feel-good dish I can whip up in under 15 minutes.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
shredded imitation crab (kani)
ripe mango, julienned or thinly sliced
cucumber or carrots, julienned
Japanese mayonnaise (or regular mayo)
rice vinegar
sugar
soy sauce (optional, for a deeper flavor)
sriracha (optional, for a spicy kick)
togarashi, sesame seeds, or nori strips (optional for topping)
directions
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I start by shredding the kani into thin strands using my hands or a fork.
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I julienne the mango and cucumber (or carrot) into thin matchstick-size pieces.
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In a small bowl, I whisk together Japanese mayo, rice vinegar, sugar, and a little soy sauce or sriracha if I want some heat.
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I combine the kani, mango, and veggies in a mixing bowl and pour the dressing over the top.
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I toss everything gently until coated and chill the salad for 10–15 minutes before serving.
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I top it with sesame seeds, a sprinkle of togarashi, or thin strips of nori just before serving for extra flavor and flair.
Servings and timing
This recipe makes 2–3 servings as a side or starter. Prep time is 10–15 minutes, and chill time is optional but recommended for the best flavor.
Variations
Sometimes I add avocado or thinly sliced radish for extra color and creaminess. I’ve also swapped cucumber for julienned green apple for a crisp, tart twist. For a more filling version, I serve it over a bed of lettuce or shredded cabbage.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 24 hours. The dressing can make the salad watery over time, so I recommend eating it fresh. I don’t reheat this salad—it’s meant to be served cold.
FAQs
Can I use real crab instead of imitation crab?
Yes, if I have cooked lump crab meat, I use it. It gives the salad a more luxurious feel.
What’s the best type of mango to use?
I go for ripe but firm mangoes like Ataulfo or Tommy Atkins varieties—they hold their shape and add just the right amount of sweetness.
Is Japanese mayo necessary?
It adds a richer flavor, but I’ve used regular mayo in a pinch and it still works well. I sometimes add a little lemon juice for brightness.
Can I make this salad spicy?
Yes, I stir a bit of sriracha or wasabi into the dressing for heat. I also sprinkle on togarashi (Japanese chili powder) for a spicy finish.
Can I prep this ahead of time?
I prep the components ahead, but I wait to toss the salad with the dressing until just before serving to keep everything crisp.
Conclusion
Mango Kani Salad is a light, flavorful dish that brings together sweet, savory, and creamy elements in one refreshing bowl. Whether I’m making it as a side, a starter, or even a light lunch, it’s always a hit and takes just minutes to prepare. It’s one of those simple recipes that feels a little fancy but couldn’t be easier.
Print
Mango Kani Salad
- Prep Time: 10–15 minutes
- Total Time: 15–25 minutes
- Yield: 2–3 servings
- Category: Salad, Appetizer
- Method: No-Cook
- Cuisine: Japanese-Inspired
Description
Mango Kani Salad is a light and refreshing Japanese-inspired dish made with sweet mango, shredded imitation crab, and crisp veggies tossed in a creamy, tangy dressing. This easy 15-minute salad is packed with flavor, texture, and color—perfect as an appetizer or side dish that tastes just like your favorite sushi bar classic.
Ingredients
- Shredded imitation crab (kani)
- Ripe mango, julienned or thinly sliced
- Cucumber or carrot, julienned
- Japanese mayonnaise (or regular mayo)
- Rice vinegar
- Sugar
- Soy sauce (optional)
- Sriracha (optional, for heat)
- Optional toppings: sesame seeds, togarashi, nori strips
Instructions
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Shred the imitation crab using your hands or a fork.
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Julienne the mango and cucumber (or carrot) into thin matchsticks.
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In a small bowl, whisk together Japanese mayo, rice vinegar, sugar, and optional soy sauce or sriracha.
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Combine kani, mango, and veggies in a mixing bowl. Add dressing and toss gently until coated.
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Chill for 10–15 minutes if desired.
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Garnish with sesame seeds, togarashi, or nori strips just before serving.
Notes
- Add avocado or radish for extra creaminess or crunch.
- Swap cucumber for green apple for a tart twist.
- Serve over lettuce or shredded cabbage for a more filling version.
- Best served fresh, but can be stored for up to 24 hours.
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