Description
Kani Mango Salad with Creamy Yuzu Dressing is a vibrant and refreshing dish that brings the tropical flavors of summer to your plate. This delightful salad combines the sweetness of ripe mango, the crunch of fresh vegetables, and the savory taste of kani (imitation crab), all tossed in a creamy yuzu dressing. Perfect for a light lunch or an impressive side at gatherings, this recipe is quick to prepare and sure to please any crowd.
Ingredients
Scale
- 1 cup kani (imitation crab), chopped
- 1 ripe mango, diced
- 1/2 English cucumber, sliced
- 1 small red bell pepper, thinly sliced
- 1 ripe avocado, cubed
- 2 tbsp yuzu juice (or lemon juice)
- 3 tbsp mayonnaise (or Greek yogurt)
- 1 tsp honey
Instructions
- Gather and prepare all ingredients: chop kani, dice mango, slice cucumber and bell pepper, and cube avocado.
- In a bowl, whisk yuzu juice, mayonnaise, and honey until smooth. Adjust sweetness to taste.
- In a large bowl, combine kani, mango, cucumber, bell pepper, and avocado.
- Pour the dressing over the salad mixture and toss gently to coat.
- Chill in the refrigerator for about 15 minutes before serving to enhance flavors.
- Serve in bowls or plates; garnish with extra yuzu zest or sesame seeds if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg