Spicy Mango Kani Salad
User Reviews
5
Spicy Mango Kani Salad
Description
Spicy Mango Kani Salad features imitation crab meat cut into slender pieces matched with fresh, crunchy carrot and cucumber sticks and slices of ripe mango for natural sweetness. The dressing is a combination of mayonnaise, sriracha, soy sauce, and rice vinegar seasoned with salt and pepper to provide creamy heat and acidity. The ingredients are gently mixed to coat evenly, preserving the distinct textures of each component.
The salad offers a crisp and juicy experience from the vegetables and mango, balanced by the soft crab's mild flavor. The spiciness from sriracha is adjustable, accommodating different heat preferences. The simple chopping into uniform matchsticks helps create a cohesive salad that is visually appealing and easy to eat.
This salad can be enjoyed on its own or served on fresh lettuce leaves topped with avocado and sesame seeds for additional creaminess and nutty notes. It is also versatile enough to be rolled in nori with rice, creating a fusion-style sushi roll for a light, flavorful appetizer or lunch.
Ingredients
- 1 lb imitation crab 16 oz, aka kani
- ¾ c carrot about 1 medium size carrot
- 2 c English cucumber one average cucumber
- 1 Mango ripe
- ½ c mayonnaise kewpie mayonnaise, Japanese
- 1-2 tablespoon Sriracha sauce depending how spicy you like it
- 1 teaspoon soy sauce
- 1 tablespoon rice vinegar
- salt to taste
- black pepper to taste
- lettuce optional
- avocado
- sesame seeds
Instructions
- Cut kani sticks into 2-3 inch lengths, and chop roughly into ¼-½ inch by 2-3 inch pieces (matchstick size).
- Peel carrot, deseed cucumber, and peel and pit mango. Slice all into thin matchsticks, 3-4 inches long and place in medium-sized bowl.
- In a small mixing bowl, combine mayonnaise, sriracha, soy sauce, vinegar, salt and pepper. Mix well with a whisk or fork until smooth.
- Top bowl of kani, carrot, cucumber, and mango with the spicy mayo dressing and toss well. Serve on salad plates cool or at room temperature.
Notes
- For a traditional version, shred all ingredients into small, thin 1-inch long pieces as described.
- Serve on lettuce leaves with avocado and sesame seeds to make salad wraps.
- Use the mixture as filling for sushi rolls by combining with rice and nori sheets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 8g | 3% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 16mg | 5% |
| Sodium | 402mg | 17% |
| Potassium | 208mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 3103IU | 62% |
| Vitamin C | 17mg | 19% |
| Calcium | 25mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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