Kani Mango Salad with Creamy Yuzu Dressing
Kani Mango Salad with Creamy Yuzu Dressing is a vibrant and refreshing dish that captures the essence of summer in every bite. Sweet, juicy mangoes meld beautifully with tender crab meat and crisp vegetables, all drizzled with a creamy yuzu dressing. Perfect for warm days, this salad not only tantalizes your taste buds but also elevates any gathering, making it an impressive addition to your culinary repertoire.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: Japanese
Ingredients
Scale
- 1 cup fresh crab meat (or imitation crab)
- 1 large ripe mango, diced
- 1 medium English cucumber, thinly sliced
- 1/2 red bell pepper, diced
- 2 green onions, thinly sliced
- 2 tbsp yuzu juice
- 3 tbsp mayonnaise (preferably Japanese)
- 1 tbsp unseasoned rice vinegar
- 1 tsp honey
Instructions
- Prepare your ingredients by chopping the mango, cucumber, red bell pepper, and green onions. Place them in a large mixing bowl.
- Add the fresh crab meat to the bowl and gently toss to combine without breaking up the crab too much.
- In a separate bowl, whisk together yuzu juice, mayonnaise, rice vinegar, and honey until smooth. Adjust sweetness if needed.
- Drizzle the dressing over the salad mix and stir gently to coat evenly.
- Chill in the fridge for at least 30 minutes to allow flavors to meld.
- Serve chilled, garnished with extra green onions or sesame seeds if desired.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 240
- Sugar: 10g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg