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Kani Mango Salad

  • Author: chefjar
  • Total Time: 15 minutes
  • Yield: 4


Creamy, refreshing, and bursting with flavor! Kani mango salad often accompanies sushi or sashimi but that doesn’t mean you can’t eat it on its own.


For the Salad

  • Imitation crab sticks (kani)-14 ounces (400 g)
  • Large cucumber ( seeded and julienned)-1
  • Ripe mango (julienned)-1
  • Sweet corn- 1/3 cup
  • Black sesame seeds- 1 teaspoon or as needed
  • Salt-to taste

For the Dressing

  • Mayonnaise- 1/3 cup
  • Lemon juice-1 tablespoon
  • Toasted sesame oil-1 tablespoon
  • Cracked black pepper-1/2 teaspoon


  • In a small bowl mix together mayonnaise, lemon juice, toasted sesame oil and black pepper. Keep aside.
  • Trim off the ends of cucumber, remove the core with a spoon and cut into julienne strips.
  • Unroll the crab sticks, stack the sheets together and cut into strips.
  • Peel the mango and cut into julienne strips. I prefer to use ripe mango as it melts through the salad.
  • In a large bowl add kani, cucumber, mango, corn and salad dressing;  mix. Sprinkle with black sesame seeds.
  • Serve immediately or refrigerate.
  • Prep Time: 10 min
  • Cook Time: 5 min
  • Category: Salad recipes
  • Cuisine: Japanese


  • Calories: 322.94kcal
  • Sugar: 12.29g
  • Sodium: 757.19mg
  • Fat: 20.77g
  • Saturated Fat: 2.63g
  • Carbohydrates: 27.13g
  • Fiber: 1.74g
  • Protein: 10.91g
  • Cholesterol: 12mg

Keywords: kani, kani salad, kani salad with mango