Kani Mango Salad (Japanese Crab Stick Salad) (Print Version)
# Ingredients:
→ For the Salad
01 -
14 ounces (400 g) imitation crab sticks (kani)
02 -
1 large cucumber, seeded and julienned
03 -
1 ripe mango, julienned
04 -
⅓ cup sweet corn
05 -
1 teaspoon black sesame seeds, or as needed
06 -
Salt, to taste
→ For the Dressing
07 -
⅓ cup mayonnaise
08 -
1 tablespoon lemon juice
09 -
1 tablespoon toasted sesame oil
10 -
½ teaspoon cracked black pepper
# Instructions:
01 -
In a small bowl, combine the mayonnaise, lemon juice, toasted sesame oil, and cracked black pepper. Mix well until smooth and set aside.
02 -
Trim off the ends of the cucumber. Cut it in half lengthwise and use a spoon to scoop out and remove the seeds. Cut the cucumber into thin julienne strips.
03 -
Carefully unroll the imitation crab sticks (kani). Stack the sheets together and cut them into thin strips.
04 -
Peel the mango and cut the flesh away from the large center pit. Cut the mango flesh into thin julienne strips. Using a ripe mango is preferable as it will melt into the salad, adding sweetness and flavor.
05 -
In a large bowl, add the prepared imitation crab strips, cucumber, mango, and sweet corn. Pour the dressing over the ingredients and gently toss until everything is well coated. Season with salt to taste if needed.
06 -
Transfer the salad to a serving dish and sprinkle with black sesame seeds. Serve immediately or refrigerate until ready to serve.
# Notes:
01 -
For best results, use ripe mango that's sweet but still firm enough to hold its shape when cut.
02 -
This salad can be stored in the refrigerator for up to 24 hours, though the cucumber may release water over time.
03 -
For a spicy variation, add a teaspoon of sriracha or a sprinkle of shichimi togarashi (Japanese seven spice) to the dressing.