Spicy Kani Salad with Mango

A traditional Japanese crab salad with a twist. This kani salad recipe adds mango for sweetness and to balance out the spicy dressing.

📝 Ingredients

• 12 ounces imitation crab meat (gluten free)
• 2 small carrots (peeled and julienned)
• 1 English cucumber (julienned)
• 1 mango (peeled and julienned)
• 1 Tablespoon black sesame seeds (toasted)
• 1/2 cup mayonnaise
• 1 Tablespoon sriracha
• 1 Tablespoon orange juice
• 2 teaspoons rice wine vinegar
• 1 teaspoon soy sauce (or tamari for gluten free)
• 1/2 teaspoon sugar
• 1/2 serrano pepper (seeded and minced (optional))

👨‍🍳 Instructions

1. 1Salad: Gently shred the crab meat, pulling it lengthwise into long strips. Combine with carrots, cucumber, and mango into a bowl.
2. 2Dressing: In a small mixing bowl combine the mayonnaise, sriracha, orange juice, rice wine vinegar, tamari, sugar, and serrano pepper. Season to taste, adding more sriracha and serrano if you prefer it spicier.
3. 3Mix: Pour dressing over the salad and gently toss to coat. Top with the sesame seeds.