Kani salad melds seafood with fresh produce, draping it all in a mouthwatering smooth dressing. You will get a kick from this spicy crab and mango salad recipe that mixes the sweetness from fresh mango with spiciness from Sriracha sauce! It’ll have you saying “I can’t believe it’s not crab!”
The vegetables and dressing should be kept separate until serving to ensure that the kani salad does not become soggy. To elevate this further, mix the dressing and vegetables together before topping with the garnish. This provides added textural contrast and allows those eating to control how they eat the garnish, if at all.
Calories have been calculated using an online calculator. Nutritional information offered on Honest Food Talks is for general information purposes and are only rough estimations.