Mango Kani Salad is a delicious and refreshing salad that is perfect for any occasion. Made with ripe mangoes, imitation crab meat, and crunchy vegetables, this salad is bursting with flavor and texture. It's a great way to get in your daily dose of fruits and vegetables while also satisfying your cravings for something sweet and savory. 
With a simple dressing made from lime juice, soy sauce, and honey, this salad is easy to make and can be enjoyed as a side dish or a light meal on its own.
Why This Recipe Works
This recipe is simple to prepare and features a delightful combination of flavors and textures. The sweetness of the mangoes balances the savory crab meat, while the vegetables add a satisfying crunch. Additionally, the dressing is light and tangy, which complements the other ingredients perfectly. Mango Kani Salad is an excellent choice for those looking for a unique and healthy dish that's packed with flavor and easy to make.
Ingredients
Mangoes - Choose ripe, sweet mangoes for the best flavor. You can also use canned mangoes if fresh ones are unavailable.
Crab meat (Kani) - Use either real crab meat or imitation crab sticks. If you prefer, you can substitute shredded cooked chicken or shrimp.
Cucumbers - English or Persian cucumbers work well. If using regular cucumbers, peel and remove seeds to avoid bitterness.
Lettuce - Use any variety of lettuce you like. Romaine, iceberg, or butterhead lettuce are all great choices.
Japanese mayonnaise - This gives the dressing its distinct flavor. You can substitute regular mayonnaise if needed, but the taste may be slightly different.
Tips
- Make sure to drain the crab meat well to avoid a watery salad.
- Dice the mango and cucumber into similar-sized pieces for a more uniform texture.
- For a spicier kick, add a pinch of chili flakes to the dressing.
- Prepare the salad ahead of time, but add the dressing just before serving to keep it fresh and crisp.
- Adjust the amount of mayonnaise and rice vinegar in the dressing to suit your taste.
How to serve
Mango Kani Salad can be served as an appetizer, side dish, or light meal. It pairs well with a variety of dishes, especially seafood and grilled meats. Here are three specific ideas for serving this delightful salad:
- As a refreshing appetizer before a sushi or seafood dinner.
- Alongside grilled chicken or fish for a healthy and satisfying meal.
- Serve it in lettuce cups or endive leaves for an elegant and low-carb presentation.
Similar Recipes
Mango Kani Salad
Ingredients
- 2 ripe mangoes diced
- 1 cup crab meat or imitation crab shredded
- 1 cucumber diced
- 4 cups lettuce chopped
- ½ cup Japanese mayonnaise
- 2 tablespoons rice vinegar
- Salt and pepper to taste
Instructions
- In a large bowl, combine mangoes, crab meat, cucumber, and lettuce.
- In a small bowl, whisk together Japanese mayonnaise and rice vinegar. Season with salt and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately.
Nutrition
Notes
- Make sure to drain the crab meat well to avoid a watery salad.
- Dice the mango and cucumber into similar-sized pieces for a more uniform texture.
- For a spicier kick, add a pinch of chili flakes to the dressing.
- Prepare the salad ahead of time, but add the dressing just before serving to keep it fresh and crisp.
- Adjust the amount of mayonnaise and rice vinegar in the dressing to suit your taste.