NOTES:
– If you don’t have Japanese mayonnaise regular mayo will do. Adding a little bit of lemon juice and apple cider vinegar will make it better.
– I didn’t add salt because the kani is already salty. Also salt encourages the cucumber to leach out excess liquid, reducing the risk that you’ll end up with a watery salad.
– If you’re going to serve the kani salad for later, you can just prepare all the ingredients and chill it in the refrigerator. Mix it together 2 hours before the serving time.
– You can add corn kernels instead of ripe mango.
INGREDIENTS:
1 medium size cucumber
1 medium size carrot
1 ripe mango
3-4 pcs kani ( imitation crab stick )
Lettuce
1/2 cup ordinary mayo or Japanese mayo
Half lemon juice or 4 pcs calamansi juice
1/2 – 1 tbsp apple cider vinegar
Pepper to taste
Sesame seeds ( optional )
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