Kani salad
Kani salad, from above
Non vegUnited States

Kani salad

Crab sticks, cucumber and mango in spicy mayo. The sushi bar side everyone orders.

15 minTime
6 gProtein each
mediumSpice
The sushi bar side2 chapters · 1 min read

Make it your way

Grandma's wayCrab sticks, cucumber, mango, spicy mayo.
The original
214kcalsame
6 gproteinsame
1 gfibresame
15minutessame

Kani salad.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Crab sticks (imitation crab, seafood sticks)10 to 12, shredded
Cucumber1, julienned
Ripe mango1 small, julienned
Mayonnaise⅓ cup, Japanese style
Red chilli sauce2 tsp sriracha
Lemon juice1 tsp
Sesame seeds1 tsp, toasted
Spring onion (green onion, scallion)1, sliced
Salta pinch

Method

3 steps
  1. 1Pull crab sticks apart into fine shreds with your fingers.
  2. 2Mix mayo, sriracha, lemon and salt.
  3. 3Toss crab with cucumber, mango and dressing. Top with sesame and spring onion.
Serve it like this

Mound in a small bowl, sesame and spring onion on top, served cold beside sushi or rice bowls.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Kani salad: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
With a main Mor kuzhambu35 min
With a main California roll60 min
On the side Miso soup20 min
A little snack Chilli garlic edamame12 min
To drink Strawberry lemonade12 min
Sign up to send it to your cook