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kani salad, imitation salad
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5 star rated

Kani Salad with mango and avocado

Salad made with imitation crab and fruit, veggie combination topped with a spicy dressing
Course Salad
Cuisine Japanese
Prep Time 10 minutes
Cook Time 1 minute
Servings 2
Calories 455kcal


  • 6 sticks Imitation crab small
  • 1 Ripe mango
  • 1 Avocado
  • 2 Carrot
  • 2 Cucumber Persian or any seedless variety
  • 1 tsp Sesame seed Toasted


  • 1 tbsp Mayonaise
  • 1-2 tsp Sriracha
  • 1 tbsp Soy sauce Low sodium
  • 1/2 of 1 Lemon juice
  • Salt to taste


  • Cut the carrot and cucumber(remove seeds) into thin long strips. Tear apart the crab into thin strips with clean hands. Peel the mango and thinly slice it. Slice the avocado too.
  • Whisk the dressing ingredients together and toss in the carrot first so it softens a little bit. Then the the crab and finally the cucumber when almost time to serve.
    Arrange the fruits neatly on the sides of the serving plate and gently place the prepared salad on top. Sprinkle toasted sesame seeds and serve immediately.


Calories: 455kcal | Carbohydrates: 61g | Protein: 12g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 1164mg | Potassium: 1404mg | Fiber: 16g | Sugar: 27g | Vitamin A: 11699IU | Vitamin C: 105mg | Calcium: 119mg | Iron: 2mg