Description
A refreshing salad with sweet mango, tender kani, and a spicy, tangy dressing, perfect for busy weeknights or as a show-stopping appetizer.
Ingredients
- 1 cup kani (imitation crab), shredded
- 1 ripe mango, diced
- 1 cucumber, diced
- 2 green onions, finely sliced
- 3 tbsp Japanese mayonnaise (or regular mayo)
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1–1½ tsp sriracha (adjust to heat preference)
- 1 tsp soy sauce
- Juice of ½ lime
- Salt and sugar to taste
- 1 tbsp toasted sesame seeds (for garnish)
- 1 tbsp chopped cilantro or tobiko (optional for garnish)
Instructions
- Shred or roughly chop the kani.
- Dice the mango and cucumber, and finely slice the green onions.
- In a bowl, whisk together mayonnaise, rice vinegar, sesame oil, sriracha, soy sauce, lime juice, salt, and sugar.
- Combine the kani, mango, cucumber, and green onions in a bowl.
- Toss the dressing with the salad ingredients until evenly coated.
- Garnish with sesame seeds and cilantro, then chill for 10 minutes before serving.
Notes
Use firm-ripe mangos for the best texture. Chill briefly for flavor melding without sogginess.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Cold assembly
- Cuisine: Japanese