Resto-Inspired Mango and Kani Salad Recipe With Japanese-Style Mayonnaise

Name: Resto-Inspired Mango and Kani Salad Recipe With Japanese-Style Mayonnaise
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Asian
Ingredients: 2 heads iceberg lettuce (cut into bite-sized pieces); 1 cup Lady's Choice Japanese-Style Mayonnaise; 1/4 piece red cabbage (sliced thinly); 3 pieces ripe mangoes (diced); 12 pieces crabsticks (shredded); 1 piece cucumber (cut into strips); 1 teaspoon tobiko; 1 piece nori (cut into strips); wonton wrapper, cut into strips and deep-fried

This kani salad recipe recreates the creamy, refreshing side dish often served in Japanese restaurants. Shredded kani (imitation crab), sweet ripe mangoes, and crisp vegetables come together in a rich umami-filled Japanese-style dressing. Follow this guide to bring that restaurant-style mango kani salad straight to your table.

15 min.
4 People
Easy
Average

Ingredients

2 heads iceberg lettuce (cut into bite-sized pieces)
1 cup Lady's Choice Japanese-Style Mayonnaise
1/4 piece red cabbage (sliced thinly)
3 pieces ripe mangoes (diced)
12 pieces crabsticks (shredded)
1 piece cucumber (cut into strips)
1 teaspoon tobiko
1 piece nori (cut into strips)
wonton wrapper, cut into strips and deep-fried

Cooking Method

Toss the Salad Base In a large mixing bowl, combine lettuce, cabbage, mangoes, crabsticks, and cucumber. Toss to combine. Tip: Pat the lettuce completely dry before mixing to prevent a watery dressing. Toss gently to keep the mango cubes intact.
Add Dressing Drizzle Lady’s Choice Japanese-Style Mayonnaise over the mixture. Toss gently until all ingredients are evenly coated.
Add the Toppings Transfer salad to a serving platter or individual bowls. Top with nori strips, tobiko, and crispy fried wonton wrappers. Serve immediately. Tip: Tobiko is flying fish roe. It adds a subtle briny flavor and a delicate popping texture that balances the sweetness of the mango and the creaminess of the dressing.

What Is Mango and Kani Salad?

Mango and kani salad is a chilled, creamy-sweet salad made with shredded imitation crab, fresh mangoes, and crisp vegetables. It’s characteristically vibrant in color with layered textures in every bite. This kani salad recipe comes together in just 15 minutes, making it ideal for quick entertaining or last-minute cravings.

Why Mango Works in Kani Salad

Sweet, ripe Filipino mangoes add natural brightness that complements the slightly briny flavor of kani. Their soft, juicy flesh also contrasts beautifully with crisp lettuce and cucumber.

Other Ingredient Substitutions or Add-Ins

Add avocado for extra richness or carrots for more crunch. Try adding corn or cherry tomatoes for sweetness. This recipe also works with lightly blanched shrimp or squid if you want to elevate it beyond the usual crabstick salad.

How to Serve Mango Kani Salad

Serve the salad immediately after tossing to maintain crisp texture, or chill briefly if preparing ahead. Keep it refrigerated and avoid leaving it at room temperature for long, especially in warm weather, since the creamy dressing and seafood components spoil easily. Pair it with Japanese favorites like katsudon, karaage, or tempura for a complete Japanese spread at home.