Mango Kani Salad

Must Try

Making this Japanese salad is so fast and easy. Kani means “crab” in Japanese, usually used in sushi. Serve this with your fried dish or as an appetizer. This is a must-try salad recipe.


8 lettuce leaves, washed
1 medium size cucumber
4 pieces frozen kani “crab sticks”
3 tablespoons diced mango
1 tablespoon tobiko “flying fish roe”
3 tablespoons Japanese mayonnaise (kewpie brand)
Dried seaweeds wrapper, cut into strips (optional)


* Peel off the skin of the cucumber. Cut in lengthwise and remove the seeds. Slice into thin strips. Or you can also use a shredder. Set aside.

* Shred crab sticks into strips. Set aside.

* In a serving plate,arrange lettuce, layer with shredded cucumber, crab sticks, mango, tobiko and top it with Japanese mayonnaise. Garnish with seaweeds strips, if desired.

You can also mix Japanese mayonnaise with wasabi paste, for extra hot taste.
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