Kani Salad [Japanese Crab Salad]

Step 1

Defrost the crab sticks and remove the wrappers. With your fingers, gently pry the strands of crab apart.

Step 2

Peel the carrot and mango and julienne to the same length and thickness.

Step 3

Julienne the cucumber with the skin on to the same length and thickness as the carrot and mango. Do not include the seeds, as the salad will get soggy.

Step 4

In a small mixing bowl, add the Kewpie mayonnaise, sriracha sauce and the juice of ½ a lemon.

Step 5

Mix until well combined.

Step 6

In a mixing bowl, add all the ingredients together.

Step 7

Add salt and pepper to taste.

Step 8

Serve.