15-Minute Mango and Kani Salad
Many Filipinos dream of flying to Japan, walking the busy streets of Tokyo, and eating authentic Japanese dishes. The next best thing if you’re still saving up for that ticket? Cook an oishii feast at home! Fry up some ebi tempura, prep California maki, and make ramen from scratch – they’re easier than you think. And don’t forget to build a kani salad to round out the meal!
You want something light and fresh to balance out your menu. With sweet mangoes, crunchy vegetables, and crabsticks, this salad is a perfect choice. The best part? It takes 15 minutes max to whip up. Try this kani salad recipe and transport your taste buds to the Land of the Rising Sun.
- 1 cup Lady's Choice Real Mayonnaise
- 2 1/2 tbsp ketchup
- 2 tbsp pickle relish (optional)
- salt and sugar, to season
- 2 pcs iceberg lettuce, cut into bite-sized pieces
- 1/4 pc red cabbage, sliced thinly
- 3 pcs ripe mangoes, diced
- 12 pcs Japanese crabsticks, shredded
- 1 pc cucumber, cut into strips
- 1 tsp tobiko fish roe
- 1 pc nori, cut into strips
- wonton wrappers, cut into strips and deep-fried
This kani salad calls for the classic Thousand Island, but you can replace it with roasted sesame or a lighter Asian vinaigrette. Or, instead of using the mangoes as a mix-in, you can transform the fruit into a dressing. Combine mango cubes, olive oil, lemon juice, honey, salt, and pepper in a blender; blitz until smooth. Serve it chilled for maximum enjoyment! And to make your bowl more colorful, you can toss in carrots, pineapple chunks, and cherry tomatoes. For crunch, finish with toasted sesame seeds, chopped peanuts, or wasabi peas. Itadakimasu!
- Nut Free
- Suitable For Pregnancy
- Raw Food