Kani Mango Salad
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.
Servings: 4
Equipment
Ingredients
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
Instructions
- 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.
Nutrition
Calories: 322.94kcal | Carbohydrates: 27.13g | Protein: 10.91g | Fat: 20.77g | Saturated Fat: 2.63g | Cholesterol: 12mg | Sodium: 757.19mg | Fiber: 1.74g | Sugar: 12.29g