This Kani Salad, also known as Japanese Crab Stick Salad, is light, flavorful, and very easy to prepare. It combines shredded imitation crab (or real crab if you prefer) with crisp julienned carrots and cucumber, all coated in a tangy, seasoned mayo dressing. The contrast between the tender crab and crunchy vegetables gives it a pleasing texture that works well as a side dish, part of a sushi meal, or a refreshing light lunch.
Why this recipe works
This kani salad is creamy, refreshing, and comes together with only a few pantry staples. It captures the familiar flavors served in Japanese restaurants while remaining quick to make at home. Whether you serve it alongside sushi, ramen, or as a standalone salad, it’s consistently satisfying and easy to adapt.
This salad pairs nicely with sushi, sashimi, ramen, or wraps. For a similar crab-based dish, try a crab melt or swap imitation crab for fresh crab to elevate the dish.
Key ingredients
Simple, fresh ingredients make this salad shine. Use the notes below for best results.
- Crab sticks – imitation crab (surimi) is common and budget-friendly. Use real crab if you want a more luxurious version.
- English cucumber – seedy cucumbers can release excess water. If yours has large seeds, remove them to prevent a watery salad.
- Large carrots – julienned carrots add crispness and color.
- Kewpie mayonnaise – Japanese mayo like Kewpie adds a slightly richer, umami-forward flavor. Regular mayo works in a pinch.
- Sriracha – a small amount adds a mild heat; increase to taste for a spicier salad.
How to make kani salad
Follow these straightforward steps for consistent results. Photos can help guide texture and portion size.
- Julienne the carrots and cucumber. If the cucumber has large seeds, scoop them out to avoid a watery salad. Tear or slice the crab sticks into smaller strips and place everything in a mixing bowl. Thinly slice green onions for garnish.
- In a separate bowl, whisk together Kewpie mayonnaise, lemon juice, soy sauce, and sriracha until smooth.
- Pour the dressing over the crab and vegetables and gently toss to combine so everything is evenly coated.
- Finish with sliced green onions and toasted sesame seeds. Chill before serving if desired.
Tip: For evenly sized pieces of crab, slice with a knife. Tearing by hand gives a fluffier texture and is faster.
Common mistakes
Using a cucumber with large, watery seeds can make the salad soggy. Remove seeds when necessary and use cucumbers with fewer, smaller seeds for the best texture.
Top tip
If you need to wait before serving, store the dressing separately and combine it with the vegetables and crab just before serving to keep everything crisp.
Recipe
Kani Salad (Japanese Crab Stick Salad)
10
10
Ingredients
- 12 ounce imitation crab sticks
- 1 English cucumber or 2–3 regular, julienned
- 2 carrots large, julienned
- ⅓ cup Kewpie mayonnaise regular mayo works if needed
- 1 ½ Tablespoons lemon juice
- 1–2 teaspoons sriracha adjust to taste
- ½ teaspoon soy sauce
To garnish:
- 1 Tablespoon sesame seeds
- 2 green onions
Instructions
-
Julienne the carrots and cucumber. Remove seeds from the cucumber if they are large. Tear or slice the crab sticks lengthwise into smaller pieces and place them with the vegetables in a bowl. Set aside the sliced green onions for garnish.
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Whisk together the Kewpie, lemon juice, sriracha, and soy sauce until smooth. Pour the dressing over the crab and vegetables and toss gently to combine. Top with green onions and sesame seeds. Serve chilled.
Notes
- Store in an airtight container in the refrigerator for up to 3 days. Re-mix before serving. Freezing is not recommended.
- Use cucumbers with fewer seeds (about 300 g total) or remove seeds to avoid excess water.
- Adjust sriracha to your heat preference. Start small and add more if desired.
- Variations: add julienned mango or top with chopped avocado for extra flavor and texture.
Nutrition
Calories: 167kcal
Carbohydrates: 15g
Protein: 4g
Fat: 10g
Substitutions and variations
Customize this salad easily to suit your taste.
- Mayo or no mayo – substitute regular mayo 1:1 for Kewpie, or replace mayo with half plain Greek yogurt and half sour cream for a lighter dressing.
- Real crab – swap imitation crab for fresh crab meat for a more luxurious flavor.
- Acid swap – use rice vinegar instead of lemon juice at a 1:1 ratio for a milder tang.
- Spicy – increase sriracha or add red pepper flakes for extra heat.
- Mango or avocado – add julienned mango for sweetness or top with avocado for creaminess.
- Tobiko – finish with tobiko (flying fish roe) for added texture and a classic presentation.
Storing
Store dressing and vegetables separately when possible. Keep the salad in an airtight container in the refrigerator for up to 3 days and stir before serving. Freezing is not recommended.
FAQ
Kani Salad is a Japanese-style crab stick salad made with imitation crab, julienned cucumber and carrots tossed in a mayo-based dressing. It is served cold and offers a creamy, slightly tangy flavor with crisp vegetables.
Shred or slice crab sticks, julienne carrots and cucumber, whisk a dressing from mayo, lemon juice, sriracha and soy sauce, then toss everything together. Garnish with green onions and sesame seeds.
Kani Salad provides vegetables and some protein from the imitation crab. Calories depend on the amount of mayo used; using lighter mayo or yogurt can reduce calories while keeping flavor.