Cut the leaves horizontally into half-inch slices. Join the cucumber and crab meat, then the ripe mango cubes. Place the shredded kani, julienned carrot and cucumber, sliced mango and lettuce in a … Put the fresh cut lettuce on a salad plate. Sprinkle the himalayan pink salt to taste, then put the japanese mayo as dressing. It adds crunchy, crispy texture to your Kani Salad. It adds a nutty flavor and crunchy texture to your Kani Salad. Gomashio-a Japanese seasoning made from sesame seeds and salt. Serve and enjoy! 2. I only added ripe mango to give it a fuller flavor, that is sweet, savory with a hint of tanginess. Rinse the lettuce and dry in a salad spinner. This Kani Salad recipe though is very simple.

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