Spicy Kani Salad

Ingredients

• 14 ounces Kani, imitation crab meat
• 1 medium carrot
• 1 large English cucumber
• 1 ripe mango
• 1/2 cup Japanese mayonnaise
• 2 tbsp Sriracha
• 1 tsp soy sauce
• 1 tablespoons lemon juice
• 1/2 tablespoon lemon zest
• salt
• ground pepper

Instructions 

1. Peel the carrots. Cut in half and then cut into julienne strips. (Or use matchstick cut carrots)
2. Peel the cucumbers and cut in half. Remove the seeds. Cut the cucumber into long thin strips.
3. Shred the crab sticks by hand by gently pressing the ends to loosen the strips and then peel the crab into strips.
4. Peel the ripe mango. Cut into thin slices until you reach the core. Repeat with the opposite side of the core. Stack the slices together and cut into strips.
5. In a large bowl, add the cucumber, carrots, crab, and mango.
6. Whisk together the mayonnaise, Sriracha, soy sauce, lemon juice and zest.
7. Season with salt and pepper, to taste and toss the salad to combine.
8. Serve immediately or refrigerate until ready to eat.