Spicy Kani Salad
A low carb salad made with crab, carrots, cucumber, mango and panko.
Servings 4
Calories 377kcal
Ingredients
- ½ cup (115g) mayonnaise
- 1 tablespoon sriracha optional
- 1 teaspoon rice wine vinegar
- ½ teaspoon sugar
- ¼ teaspoon salt
- 16 ounces (453g) leg style imitation crab sliced very thinly lengthwise
- 2 large carrots peeled and julienned
- 1 cucumber peeled, cut into thirds, deseeded, then julienned
- 1 mango peeled and finely sliced
- 2 tablespoons panko breadcrumbs
Instructions
- Mix the mayonnaise, sriracha, vinegar, sugar and salt in a small bowl, then set it aside.
- Prepare the crab, carrots, cucumber and mango, then add to a large bowl, tossing to combine.
- Pour dressing into salad bowl and mix to combine.
- Top with panko breadcrumbs, sesame seeds, and green onions. Serve and enjoy!
Video
Notes
- Try to cut all of your vegetables and fruit into similar-sized sticks.
- If making ahead, don’t top with the panko until just before serving.
- Persian or Lebanese cucumbers will be less watery.
- You may find it easier to pull the crab into strips (like you would with string cheese) rather than cutting it into strips.
- This salad should be covered tightly and may be refrigerated for up to 3 days.
- There are 6 WW Blue Plan SmartPoints in one serving of this.
Nutrition
Calories: 377kcal | Carbohydrates: 37g | Protein: 8g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 1106mg | Potassium: 307mg | Fiber: 4g | Sugar: 15g | Vitamin A: 5733IU | Vitamin C: 25mg | Calcium: 38mg | Iron: 1mg