Kani Salad is a refreshing Japanese-inspired salad made with imitation crab sticks (kani), crisp vegetables, and a creamy, tangy dressing. It’s light, flavorful, and commonly served as an appetizer in Japanese restaurants. Perfect for warm days or as a side to sushi and other Asian dishes.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

kani (imitation crab sticks)julienned cucumberjulienned carrotsmayonnaise (preferably Japanese mayo like Kewpie)rice vinegar or lemon juicesoy saucesugaroptional: sriracha (for a spicy kick)optional: toasted sesame seedsoptional: shredded mango or daikon radish

directions

Shred or pull apart the kani sticks into thin strips.

Julienne the cucumber and carrot into matchstick-sized pieces.

In a small bowl, mix mayonnaise, rice vinegar or lemon juice, soy sauce, and a pinch of sugar until smooth. Add sriracha if you want a spicy flavor.

In a large bowl, combine kani, cucumber, and carrot.

Pour the dressing over the salad and toss until everything is well coated.

Chill in the refrigerator for about 10–15 minutes to let the flavors meld.

Serve chilled, garnished with sesame seeds or additional toppings like mango or daikon.

Servings and timing

This recipe serves 2–3 people.Preparation time: 10 minutesChilling time: 10–15 minutesTotal time: 20–25 minutes

Variations

Add sliced mango for a sweet and fruity twist.

Include julienned daikon radish or red cabbage for added crunch and color.

Swap Japanese mayo for Greek yogurt for a lighter version.

Use tobiko (flying fish roe) as a garnish for a traditional touch.

storage/reheating

Store Kani Salad in an airtight container in the refrigerator for up to 2 days.Do not freeze as the texture of vegetables and crab will deteriorate.

This dish is best enjoyed fresh and chilled.

FAQs

What is kani made from?

Kani is imitation crab meat typically made from white fish such as pollock, flavored and shaped to resemble crab.

Can I use real crab meat instead?

Yes, real crab meat can be used for a more authentic and luxurious version.

What is the difference between Japanese mayo and regular mayo?

Japanese mayo is creamier, slightly sweeter, and made with rice vinegar rather than distilled vinegar.

Can I make this salad in advance?

Yes, but it’s best served within a few hours for optimal texture and flavor.

Is this salad gluten-free?

Use gluten-free soy sauce or tamari to make it gluten-free.

Conclusion

Kani Salad is a quick, easy, and delicious dish that’s perfect as a starter or light meal. With its creamy dressing, crisp vegetables, and savory kani, it’s a crowd-pleaser that brings a taste of Japanese cuisine to your table with minimal effort.