Refreshing Japanese salad

The Japanese restaurants that I frequent serve a refreshing cold salad called Kani. It's made of thinly sliced cucumber, mango, crab stick, fish roe, and Japanese mayo. If there's Kani in a buffet spread I take it as my appetizer and, if the mango is really sweet, as my dessert as well. It's so light and refreshing. It's really a good way to start and end a meal.

At home, I sometimes make my own version. I don't have access to fish roe (it's expensive and I don't know how to buy and serve it) so the quality is not the same, but it ain't bad either. Here's what I toss in a bowl:

INGREDIENTS:
- 1 medium cucumber
- 1 ripe Philippine mango
- 4 crab sticks
- 2 tbsps of mayonnaise
- salt and pepper

TO PREPARE
- Wash and roughly peel the cucumber. Remove the seed.
- Slice the cucumber thinly. Place the slices in a sieve and sprinkle some salt. Let it stand so the cucumber releases its water. The salt helps speed up this draining process.
- Slice the mango flesh as thinly as the cucumber
- Loosen the crab sticks until they are like thin noodles
- Put all three ingredients together in a bowl and add the mayonnaise
- Add a bit of pepper
- Put in fridge to cool before serving. Enjoy!