This Tropical Kani Cucumber Salad is the ultimate flavor vacation in a bowl—cool, crunchy cucumber, sweet mango, and savory crab tossed in a creamy-spicy dressing that hits all the right notes. It’s light, protein-packed, and perfect for meal prep.
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Calories: 293kcal | Carbohydrates: 25g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 18mg | Sodium: 953mg | Potassium: 214mg | Fiber: 2g | Sugar: 11g | Vitamin A: 638IU | Vitamin C: 26mg | Calcium: 29mg | Iron: 1mg
Why This is Great for Meal Prep
- No Cooking Required: Skip the stove and oven—this recipe comes together with zero heat. Just slice, mix, chill, and you’re done! Perfect for hot days or when you want to keep things easy.
- Bursting with Fresh, Tropical Flavor: Sweet mango, cool cucumber, and savory crab create a juicy, refreshing combo that wakes up your taste buds with every bite. It’s like a tropical getaway in a meal prep container!
- Fast & Fuss-Free: Ready in under 15 minutes from start to fridge. When your schedule’s packed, this quick chop-and-mix salad keeps your meals delicious and efficient.
- Meal Prep-Friendly: It holds up well in the fridge for a few days, making it a great grab-and-go lunch or snack. Just toss before serving and enjoy that same flavor-packed crunch.
- Balanced and Flavorful: You’ve got protein from the crab, fiber and hydration from cucumber, natural sweetness from mango, and a creamy-spicy dressing that brings it all together—hello, flavor harmony!
- Light but Satisfying: It’s not heavy, but it still fills you up thanks to the creamy dressing and crab meat. A great option when you want something refreshing yet substantial.
- Customizable & Fun to Eat: Wrap it in rice paper, spoon it into lettuce cups, or enjoy with seaweed sheets. Add avocado, carrots, or even edamame. The possibilities are endless—and delicious.
Ingredient Breakdown: Why This is Great for Meal Prep
- Imitation Crab (Kani) – Adds a mildly sweet, savory protein that’s pre-cooked and easy to shred—perfect for no-cook meals
- Cucumber – Brings crisp texture and a refreshing, hydrating crunch that balances out the richness of the dressing
- Mango – Adds natural sweetness and a tropical twist that pairs beautifully with the savory and spicy elements
- Mayonnaise – Provides a creamy, smooth base that binds everything together and adds richness without overpowering
- Sriracha – Delivers a gentle kick of heat and depth, making the dressing bold and crave-worthy
- Soy Sauce – Adds umami and saltiness to balance the sweet and creamy components of the salad.
- Rice Vinegar – Offers a light tang that cuts through the mayo, brightening the overall flavor
- Sesame Oil – Adds a warm, nutty aroma and smooth finish that ties in the Asian-inspired elements
- Sesame Seeds – Provide a subtle crunch and a toasty flavor that enhances both taste and presentation.
How to Make Kani Cucumber Salad
- Prepare the cucumber: Start by peeling half of a cucumber. Slice it in half lengthwise, then use a sharp knife to cut each half into thin matchstick-sized strips (this is called a julienne cut).
- Shred the imitation crab: Take your 6 oz of imitation crab meat and either gently pull it apart with your fingers—like string cheese—or use a knife to cut it into thin strips.
- Cut the mango: Peel half of a ripe mango and carefully slice the fruit away from the core. Stack the slices and cut them into thin, julienned strips.
- Make the dressing: In a separate mixing bowl, whisk together ¼ cup of mayonnaise, 1 tablespoon of sriracha, 1 teaspoon of soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil until smooth and creamy.
- Combine and mix: Add the cucumber, crab, and mango into the bowl with the dressing. Use tongs or a spoon to gently toss everything together until all the ingredients are well-coated.
- Add the finishing touch: Sprinkle in 1 teaspoon of sesame seeds and give it one final toss for even distribution.
- Chill and serve: For best results, cover the bowl and refrigerate the salad for at least 30 minutes to let the flavors blend. Enjoy it cold, either on its own, wrapped in seaweed snacks, or served in rice paper wraps.
Meal Prep Pairing Tips:
- Add avocado – Dice half an avocado and gently fold it in for extra creaminess and healthy fats.
- Include shredded carrots – Add color, crunch, and a subtle sweetness by tossing in julienned or shredded carrots.
- Top with sliced green onions – Sprinkle green onions for a fresh, slightly sharp finish.
- Spice it up – Add a dash of chili flakes or a bit more sriracha for extra heat.
- Add to a bento box – Pair with edamame, fruit, and rice for a balanced, colorful lunch.
- Serve over jasmine rice or sushi rice – Turn it into a poke-style bowl for a more filling meal.
- Top it on a salad mix – Layer it over spring mix or shredded cabbage for extra greens.
- Side with miso soup – Enjoy it alongside a warm cup of miso for a comforting, well-rounded meal.
Frequently Asked Questions
How long does this kani salad last in the fridge?
It stays fresh for up to 3 days in an airtight container. Just give it a quick toss before serving.
What kind of mango should I use?
Use a ripe mango that gives slightly when squeezed. Ataulfo or honey mangos are especially sweet and easy to slice.
What if I don’t have rice vinegar?
You can substitute with apple cider vinegar or white wine vinegar—just start with a little less and taste as you go.
Tropical Kani Cucumber Salad
Equipment
Ingredients
Instructions
Video
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Nutrition