This Kani Salad recipe is very simple and easy to make. Very refreshing with sweet notes from ripe mangoes that is a contrast to the lightly savory flavors of Kani and creamy Japanese mayo.
- 145 grams Kani (imitation crab meat)
- 1 medium carrot
- 2 medium cucumber (or 1 large)
- 1 piece ripe mango
- ½ cup Japanese mayonnaise
- half lemon
- ground pepper
Peel the carrots and trim off the ends. Cut into 2 or about 3-inch long. Cut into julienne.
Do the same with the cucumber but do not include the core with seeds.
Shred the crab sticks by hand by gently pressing a piece from end to end to loosen the strips and then separate each strip from one another.
Peel the ripe mango. Cut the flesh into thin slices until you reach the core. Do the same to the other side of the core. Stack the slices together and cut into strips.
In a large bowl, add the cucumber, carrots, Kani, mango and Japanese mayo. Squeeze the juices of half a lemon on top and toss.
Season with salt and pepper as needed and give it another toss until all ingredients are well blended.
Serve immediately or refrigerate until ready. Serve on top of a bed of iceberg or romaine lettuce.
Calories: 276kcal | Carbohydrates: 18g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 395mg | Potassium: 272mg | Fiber: 2g | Sugar: 11g | Vitamin A: 3200IU | Vitamin C: 22.9mg | Calcium: 25mg | Iron: 0.4mg