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.
