Kani Salad

Kani Salad is a popular Japanese-style salad made with imitation crab sticks (kani), crisp vegetables, and a creamy, slightly spicy mayo-based dressing. It’s refreshing, easy to prepare, and often served as a starter in sushi restaurants. The blend of textures and umami flavors makes it both satisfying and light.

ingredients

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

kani (imitation crab sticks)julienned cucumberjulienned carrotsmayojapanese mayonnaise (Kewpie preferred)sriracha saucevinegar (rice vinegar recommended)sugaroptional: tobiko or masagooptional: sesame seedsoptional: shredded lettuce or cabbage

directions

Gently shred the kani sticks into thin strips by hand or with a fork.

Julienne the cucumber and carrots into thin matchsticks.

In a mixing bowl, combine Japanese mayo, a splash of rice vinegar, a small amount of sugar, and sriracha to your desired spice level. Mix well to create the dressing.

Toss the kani, cucumber, and carrots with the dressing until evenly coated.

If using, add tobiko or masago for extra flavor and texture.

Serve over a bed of shredded lettuce or cabbage if desired.

Sprinkle with sesame seeds before serving.

Servings and timing

This recipe yields 2-3 servings.Preparation time: 10 minutesTotal time: 10 minutes

Variations

Add thinly sliced mango for a tropical sweetness.

Use avocado chunks for a creamy contrast.

Swap sriracha with wasabi for a different kind of heat.

Include finely sliced red onion for sharpness.

Top with crispy wonton strips for crunch.

storage/reheating

Kani Salad is best enjoyed fresh due to the creamy dressing and crunchy veggies. However, it can be stored in the refrigerator for up to 1 day in an airtight container. Avoid freezing, as the texture will degrade.

FAQs

What is kani made of?

Kani is imitation crab, usually made from white fish like pollock and flavored to resemble crab meat.

Can I use real crab?

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

Is Japanese mayo necessary?

Japanese mayo (Kewpie) is richer and slightly sweeter, enhancing the flavor, but regular mayo can be used as a substitute.

How spicy is this salad?

It depends on how much sriracha you use—start with a little and adjust to taste.

Can I make this salad vegan?

Yes, by using vegan mayo and a plant-based crab substitute.

Is Kani Salad gluten-free?

It can be, depending on the brand of kani and mayonnaise used. Always check the labels.

Can I prep the ingredients in advance?

Yes, you can slice the vegetables and kani ahead of time, then mix just before serving.

How do I keep the cucumber from getting watery?

Pat the cucumber dry with a paper towel before adding to the salad.

What does tobiko add to the salad?

Tobiko adds a salty pop and visual appeal to the salad.

Can I double the recipe?

Absolutely, just scale up all ingredients proportionally.

Conclusion

Kani Salad is a quick, flavorful dish that combines creamy, spicy, and crunchy elements into one refreshing bite. Whether served as a side, appetizer, or light lunch, this simple salad delivers on both taste and texture, making it a favorite in Japanese cuisine and beyond.

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