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5
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Mango Kani Salad
It's perfect for a light lunch, appetizer, or side dish that will surely impress your family and friends.
Course
Salad, seafood
Cuisine
Japanese
Keyword
crab meat, mango
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
Calories
21
kcal
Author
Corrie
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.
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.
Nutrition
Calories:
21
kcal
|
Carbohydrates:
4
g
|
Protein:
1
g
|
Fat:
0.2
g
|
Saturated Fat:
0.02
g
|
Polyunsaturated Fat:
0.1
g
|
Monounsaturated Fat:
0.01
g
|
Sodium:
9
mg
|
Potassium:
204
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
415
IU
|
Vitamin C:
4
mg
|
Calcium:
24
mg
|
Iron:
0.5
mg