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Easy Kani Salad Recipe

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Are you looking for a light, refreshing dish packed with flavor and easy to prepare? This Kani Salad recipe perfectly combines crisp vegetables, spicy mayonnaise dressing, and tender imitation crab meat.

Whether you’re serving it as an appetizer, a side dish, or even a light lunch, this Japanese-inspired salad is a versatile dish that can be whipped up in minutes!

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes

Prep Level: Beginner +

There is a white square plate with a mound of kani salad: shredded imitation crab, cucumber, green onions, and carrots mixed in a dressing.There is a pair of chop sticks on the plate. There is a small bowl of sesame seeds in the background. Items are on a white surface.

Reasons To Love This Recipe

Light and Refreshing: With crisp cucumber, shredded crab sticks, and tangy dressing, this dish is refreshingly light yet satisfying.

Simple and Quick: This recipe requires minimal ingredients and prep, making it a great choice for an appetizer, a quick lunch, or a side dish.

Versatile: You can easily customize the crab salad by adding different toppings like avocado, fish roe, or my favorite, chunks of fresh mango!

Healthy and Nutritious: Spicy kani salad is packed with protein from the crab sticks and fiber from the fresh veggies.

Ingredients

There are a variety of dishes with ingredients in them: imitation crab sticks, Kani dressing, panko bread crumbs, cut up fresh mango, and sesame seeds. There is a whole carrot, green onion, and a cucumber. Items are on a white surface.

What You Will Need

  • Imitation crab sticks
  • Fresh carrot
  • Fresh cucumber
  • Green onion
  • Japanese mayonnaise: store-bought or homemade (see recipe below)
  • Tempura bits: Panko bread crumbs or toasted bread crumbs

Optional Garnishes

  • White or black sesame seeds
  • Sliced avocado

Helpful Tools and Equipment

  • Cutting board
  • Large kitchen knife
  • Vegetable peeler
  • Large bowl
  • Small bowl
  • Measuring spoons

Homemade Kani Salad Dressing

Ingredients: mayonnaise (Duke’s or Helman’s), rice wine vinegar, sugar, and sriracha (optional).

Combine all the ingredients in a small bowl and whisk until well combined.

There is a white square plate with a mound of kani salad: shredded imitation crab, cucumber, green onions, and carrots mixed in a dressing.There is a pair of chop sticks on the plate. The plate is on a white surface.

How To Make Kani Salad

  • Shred the imitation crab by hand into thin strips.
  • Julienne (cut into very thin strips) the cucumber, carrot, and green onion.
  • Make the dressing (see recipe card below) if not using store-bought. 
  • Combine the shredded crab sticks, cucumber, carrot, and green onion in a large bowl.
  • Add the spicy mayonnaise dressing and toss until ingredients are coated.
  • Pour the Panko crumbs in and lightly toss.
  • Sprinkle with sesame seeds and gently toss.
There is a black plate with a mound of kani salad: shredded imitation crab, cucumber, green onions, and carrots mixed in a dressing. There are chunks of fresh mango on top of the salad.
  • Optional: garnish with fresh mango chunks or avocado slices.
  • Serve immediately (see Pro Tips).

See the recipe card below for complete measurements.

Pro Tips

For best results and flavor, chill the salad in the fridge for an hour before serving.

Shred the crab sticks by hand. It’s easier than using a knife.

Frequently Asked Questions

What does “Kani” mean?

Kani is the Japanese for both live crab and crab meat. In Japan, imitation crab meat is called kanikama. Here in the U.S. it is referred to as kani.

What are crab sticks made of?

Pollock is typically used to make imitation crab meat sticks and is flavored to taste like crab.

Can I use real crab meat?

Absolutely! You can substitute real crab meat for a richer flavor. just make sure to shred it finely.

How long can you store Kani Salad in the fridge?

Kani Salad is best fresh but if you have any leftovers, store in the refrigerator for 1 to 2 days.

More delicious salads to make!

Roasted Sweet Potato Salad

Easy Carrot Salad

The Summer Beet Salad with Ricotta Cheese

Easy Chicken Salad Chick Scotty Salad

Yield: 4 servings

Easy Kani Salad Recipe

There is a black plate with a mound of kani salad: shredded imitation crab, cucumber, green onions, and carrots mixed in a dressing. There are chunks of fresh mango on top of the salad. There is a pair of chop sticks resting on the plate. There is a small bowl of red hot sauce in the background. Items are on a white surface.

An easy and delicious salad that combines fresh crisp vegetables and tender imitation crab meat with a Japanese style dressing.

Prep Time 15 minutes
Additional Time 15 minutes
Total Time 30 minutes

Ingredients

  • 8 ounces imitation crab sticks
  • 1 large carrot, julienned (approximately 3/4 cup)
  • 1 cucumber, julienned (seedless)
  • 1 green onion, julienned
  • .5 cup Japanese mayonnaise: store-bought or homemade dressing (recipe below)
  • 4 tablespoons Panko bread crumbs
  • Optional Garnishes:
  • 2 teaspoons toasted sesame seeds
  • 1 mango, cubed
  • 1 avocado, sliced
  • Kani Salad Dressing:
  • 1/3 cup mayonnaise (Duke’s or Helman’s)
  • 1 teaspoon rice wine vinegar
  • 1/2 teaspoon sugar
  • 1-2 teaspoons sriracha, optional

Instructions

  1. Rinse, dry, trim the ends, and peel the carrot, cucumber., and green onion.
  2. Shred the imitation crab by hand into thin strips.
  3. Julienne (cut into very thin strips) the cucumber, carrot, and green onion.
  4. Make the dressing, if not using store-bought by combining all the ingredients in a small bowl and whisk well.
  5. Combine the shredded crab sticks, cucumber, carrot, and green onion in a large bowl. Add the spicy mayonnaise dressing and toss until the ingredients are evenly coated.
  6. Pour the Panko crumbs in and lightly toss.
  7. Sprinkle with sesame seeds.
  8. Optional: garnish with fresh mango chunks or avocado slices.
  9. Serve immediately.

Notes

Helpful Tools and Equipment

  • Cutting board
  • Large kitchen knife
  • Vegetable peeler
  • Large bowl
  • Small bowl
  • Measuring spoons

How To Store

Store any leftovers in the refrigerator for up to three days. Try to store the dressing separate from the salad to keep the veggies crunchy and fresh.

Pro Tips

Chill the crab salad in the refrigerator for at least an hour before serving to let the flavors blend together.

Shred the crab sticks by hand. It's a little messy but trust me, it's easier than cutting it with a knife.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 623Total Fat: 49gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 39gCholesterol: 35mgSodium: 1095mgCarbohydrates: 39gFiber: 7gSugar: 21gProtein: 9g

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