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Kani Salad | Cook with Brooke

Kani Salad

Kani Salad

10 mins prepServes 2

A simple and quick Kani salad recipe featuring imitation crab, mango, and cucumber dressed with kewpie mayo, hot sauce, and furikake.

2 servings

What you need

pepper

seaweed

salt

1 tsp salt

Furikake

rice vinegar

1 splash rice vinegar

hot sauce

1 tbsp hot sauce

english cucumber

½ english cucumber

imitation crab

6 ½ imitation crab

mango

mayo

3 tbsp mayo

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Instructions

In a bowl, combine kewpie mayo (or your preferred mayo), salt, pepper, furikake, a splash of rice vinegar, and hot sauce. Add chopped mango, 1/2 English cucumber, and 5-8 pieces of imitation crab. Mix all ingredients together thoroughly until well combined. Serve immediately and enjoy. Optionally, serve with seaweed.

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