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 +
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
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.
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.
- 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.
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Easy Kani Salad Recipe
An easy and delicious salad that combines fresh crisp vegetables and tender imitation crab meat with a Japanese style dressing.
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
- Rinse, dry, trim the ends, and peel the carrot, cucumber., and green onion.
- Shred the imitation crab by hand into thin strips.
- Julienne (cut into very thin strips) the cucumber, carrot, and green onion.
- Make the dressing, if not using store-bought by combining all the ingredients in a small bowl and whisk well.
- 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.
- Pour the Panko crumbs in and lightly toss.
- Sprinkle with sesame seeds.
- Optional: garnish with fresh mango chunks or avocado slices.
- 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:
4Serving Size:
1Amount Per Serving: Calories: 623Total Fat: 49gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 39gCholesterol: 35mgSodium: 1095mgCarbohydrates: 39gFiber: 7gSugar: 21gProtein: 9g