Kani salad is one of Japan’s most popular and loved salads. It’s a simple combination of imitation crab and sliced cucumber, mixed in a sweet and tangy mayonnaise dressing.
What is Kani Salad?
Kani salad, Japanese crab salad, or kanikama salada, is a popular appetizer served at sushi restaurants and can also be found in family restaurants, izakayas, and convenience stores across Japan.
It’s typically made with:
- Kani (imitation crab sticks)
- Cucumber
- Japanese mayonnaise
- A light acidic component such as rice vinegar, lemon juice, or ponzu
Some versions of kani salad include carrots, tobiko (fish roe), or sesame seeds, but the base is always cool, creamy, and refreshing.
My recipe is the classic Japanese version and is very easy to make. All you need are 7 ingredients and it only takes 15 minutes to make.
Table of contents
Kani Salad Ingredients
- Cucumber: Japanese cucumbers are preferred because they are thin and long and contain little seeds. This makes them crunchy because they are less watery. If you cannot find a Japanese cucumbers, use half an English cucumber or a large Kirby cucumber.
- Imitation Crab (Crab Sticks): For this specific recipe, crab sticks are the better option. Sticks work best for shredding and have a sweeter taste. They can be found in the refrigerated section or frozen sections at the supermarket. Japanese and Korean grocery stores tend to have options with great flavor and texture. That said, if you prefer real crab, you can use it. Just keep in mind that the flavor and texture won’t be the same as the iconic Japanese preparation.
- Shallot: Finely minced shallot adds both texture and a sharp contrast to the sweetness and saltiness. Minced red onion works as well.
- Dressing: A simple mixture of mayonnaise, soy sauce, rice vinegar and black pepper. If you don’t have rice vinegar handy, apple cider vinegar works in a pinch.
Kewpie Mayonnaise VS Regular Mayonnaise
Yes, you can technically make this salad using regular mayonnaise but I highly suggest finding Kewpie mayonnaise if you can. That’s because it has a unique taste – very eggy, savory and almost fruity – so the end result is a salad that is layered with various flavors.
How to Make Kani Salad
Scroll down to the recipe card for the full recipe.
- Finely slice the cucumber. Take the slices, place them in the palm of your hand and gently squeeze out the excess liquid.
- Lightly shred or chop the imitation crab. Not too thinly shredded and not too big either.
- Assemble the salad. Place the imitation crab, minced shallots and sliced cucumber in a mixing bowl and set aside.
- Add the dressing. Mix the ingredients for the dressing in a separate bowl and pour the mixture over the salad. Toss well and serve.
Variations
- Spicy. Add 1 tablespoon of sriracha sauce to the dressing, or more if you like it very spicy.
- Smoky. Add 1 teaspoon of gochugaru (dried Korean chili pepper flakes).
- Nutty. Add 1 teaspoon of toasted sesame oil to infuse the dish with some nuttiness.
- More Umami. My Japanese mother likes to sprinkle a pinch of dashi powder to her crab salad to make it more savory.
- Luxurious. To elevate this salad, top it with a small scoop of salmon roe or tobiko (flying fish roe).
Why This Recipe Is Better Than Restaurant Versions
- It contains less sugar
- Has better texture because it’s served as soon as it’s prepared
- Uses fresh ingredients
- Is customizable to perfectly suit your palate
Once you try it at home, you may never order kani salad out again!
Storage
Refrigerate any leftover crab salad in a storage container for up to 2 days.
- Eat leftovers cold, right out of the fridge. Do not microwave.
- If leftovers become watery from sitting in the fridge (darn cucumber), empty the pooled liquid and mix in an extra teaspoon of Kewpie mayo and a dash of soy sauce for a kani salad that tastes like you literally just made it.
Frequently Asked Questions
No it’s not because it contains soy sauce. However, it can easily be made gluten-free – you just need to swap regular soy sauce for gluten-free soy sauce or tamari sauce.
Yes. While variations exist, kani salad is a common Japanese-style appetizer popularized by sushi restaurants.
Imitation crab meat is made from surimi, a sticky paste made from different types of fish that have been pounded and combined with binders (starch, soy protein and egg whites). The paste is then seasoned with salt, sugar, msg, and other seasonings, and formed into different shapes that are cooked or cured.
Other common veggies used in crab salad include julienned carrot strips, shaved cabbage, lettuce, sprouts and sweet corn kernels. Some people even add thinly sliced mango for a pop of sweetness.
What to Serve With Kani Salad
This salad can be served as a side dish, a snack, or as a filling for sushi rolls. It makes a wonderful side dish to any Japanese or Western meal and is also kid friendly!
Make a Japanese feast with these easy traditional recipes:
- Tekka Don – Japanese Tuna Bowl
- Nasu Dengaku – Eggplant With Miso Glaze)
- Easy Homemade Miso Soup
- Blistered Shishito Peppers
- Japanese Potato Salad Sandwich
- Edamame With Soy and Sesame Sauce
Other delicious and easy salad you might like to try: Shiraae (mashed tofu salad), wood ear mushroom salad, gomae (spinach salad with sesame sauce), Korean spicy daikon salad, seaweed salad, Korean bean sprout salad, shaved carrot salad
Did you like this kani salad recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
Kani Salad – ใซใใซใใตใฉใ
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2 people 1x
- Category: Salads
- Method: Mixed
- Cuisine: Japanese
- Diet: Low Calorie
Description
This is a light and creamy Japanese crab salad that can be served as a side or a snack.
Ingredients
- 1 Japanese cucumber or 1/2 English cucumber, sliced thin (use the thinnest setting if you are using a mandolin)
- 3 ounces imitation crab (finely chopped lengthwise)
- 2 tablespoons shallot (minced)
- 2 1/2 tablespoons Japanese kewpie mayonnaise or regular mayonnaise
- 1 teaspoon rice vinegar or apple cider vinegar
- 1 1/2 teaspoon soy sauce
- 1/4 teaspoon ground black pepper
Spicy Kani Salad:
- Use all the ingredients from above plus 1 tablespoon sriracha sauce or more.
Instructions
- Remove excess water from the sliced cucumber: Take cucumber slices in the palm of your hands and squeeze out as much water as you can – be careful not to break the slices.
- Cut the crab: Lightly shred or chop the imitation crab and set aside.
- Put the salad together: Put cucumber, shallot, and imitation crab in a bowl and toss.
- Make the dressing: In a separate bowl, whisk the mayonnaise, rice vinegar, soy sauce and black pepper, until smooth. Add sriracha sauce at this point if you are making the spicy version.
- Add the dressing to the salad: Pour the dressing over the cucumber, shallot, and fake crab meat. Stir well until the vegetables and crab meat are evenly coated. Serve.
Notes
This Kani Salad will keep refrigerated in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 4.6g
- Sodium: 600.2mg
- Fat: 4.4g
- Saturated Fat: 0.8g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 11.2g
- Fiber: 0.8g
- Protein: 4.1g
- Cholesterol: 11.5mg
I added a lot of celery for the texture and a spritz of sesame oil. This salad is delicious!
Thank you so much Jen! ๐
I made this recipe this morning and it is delicious! I used it as a filling for wraps. I added a tsp of Chili Crisp for a little kick! I am looking forward to making more of your recipes.
This is my most favorite Kani recipe salad that I’ve found. I like it spicy & I added a pinch of “Everything Bagel” seasoning to my bowl. It makes for a great snack! LOVE IT! Thank you for sharing your recipe!
Made a nice tasty dish. Love the fact you have the ability to scale the recipe for how many one is feeding. Thanks for a keeper!
The kaitenzushi restaurant chain I used to go to in Nagoya had a finely diced version of this that they would place on top of a gunkanmaki style sushi, and I loved it! I’m looking forward to trying this as well just as a light salad on its own.
I know exactly what you are talking about Robin, it’s delicious! I think this might taste close to what you had, let me know!
My (Japanese) mom used to make this all the time! And now I make it. ๐ Like your mother, my mom had to improvise all the time because of limited access to Japanese ingredients. Fortunately in her later years, my parents lived near a big Japanese supermarket so she could get pretty much anything she needed.
Oh my gosh, this looks soo yummy! I had to add this to my grocery shopping list for this week. ๐
And Botan Rice and Milky candy are the best! Especially the Botan Rice ones. Not only did they taste good, but they had those great little toys tucked away inside (though now I think they’re stickers? Will have to buy some and see)! ๐