There’s something incredibly satisfying about a well-balanced salad—crunchy, creamy, and just the right amount of spice. Kani Salad, a Japanese-inspired dish made with shredded imitation crab, crisp cucumber, and a creamy yet slightly tangy dressing, is the perfect example of a simple yet flavor-packed dish.
Whether you’re looking for a quick appetizer or a light meal, this refreshing salad never disappoints. One of the best things about Kani Salad is how effortless it is to prepare.
No complicated techniques, no fancy ingredients—just a handful of fresh, vibrant components tossed together to create a dish that tastes like it came straight from your favorite sushi bar.
Plus, it’s incredibly versatile. Serve it as a side to Garlic Honey Lime Shrimp for a tropical twist, or pair it with Keto Mushroom Soup for a cozy, low-carb meal.
If you’re wondering why this salad is trending, it’s all about the balance—both in texture and nutrition. Cucumber and carrots bring a refreshing crunch, while the creamy dressing, with a hint of sriracha and rice vinegar, adds depth. And if you’re aiming for a lighter, protein-packed meal, this salad checks all the boxes!
Why You’ll Keep Coming Back to This Recipe?
- Effortlessly Delicious – No cooking required! Just mix, toss, and enjoy a sushi bar-style salad in minutes.
- Perfectly Balanced Flavors – Creamy mayo, a touch of heat from sriracha, and crisp veggies make every bite satisfying.
- Great for Meal Prep – Make a batch, and you’ve got a refreshing, protein-rich salad ready to go for the next few days.
- Easily Customizable – Add mango for sweetness, avocado for richness, or even tobiko for extra umami.
- Lighter Alternative to Sushi Rolls – All the delicious flavors of a California roll, minus the rice and extra calories!
Kani Salad Recipe
Equipment
- Cutting board
- Sharp knife or julienne peeler
- Mixing bowl
- Measuring spoons
- Spoon for mixing
Ingredients
- 2 1/2 ounces imitation crab meat surimi
- 1/2 large carrot julienned
- 1 large cucumber julienned
- kani salad dressing
- 1/4 cup + 2 tablespoons mayonnaise
- 1/2 teaspoon sugar
- 1 teaspoon sriracha optional
- 1 teaspoon rice vinegar
- 2 tablespoons panko breadcrumbs
Instructions
- Shred the imitation crab meat into thin strips using your hands or a knife.
- Julienne the cucumber and carrot into thin matchstick pieces.
- In a bowl, mix mayonnaise, sugar, sriracha (if using), and rice vinegar to make the dressing.
- Add the shredded crab, cucumber, and carrot to the dressing and toss until well coated.
- Sprinkle panko breadcrumbs on top for extra crunch.
- Chill in the refrigerator for 10 minutes for the flavors to meld (optional but recommended).
- Serve fresh and enjoy as a side dish or light meal.
Nutrition Info:
| Nutrition | Value |
| Calories | 215kcal |
| Carbohydrates | 8g |
| Protein | 18g |
| Fat | 5g |
| Calcium | 132mg |
| Sodium | 379mg |
Variations for Kani Salad!
- Umami Boost with Tobiko or Masago – Add a small spoonful of tobiko (flying fish roe) or masago for a pop of briny flavor and a fun, crunchy texture. It gives the salad that authentic sushi-bar touch!
- Creamy Twist with Japanese Kewpie Mayo – Swap regular mayo with Kewpie mayonnaise for a richer, slightly tangy depth of flavor. It’s a small change, but trust me, it makes a big difference.
- Refreshing Yuzu Zing – A splash of yuzu juice instead of rice vinegar can elevate the dressing with a bright, citrusy note, making it even more refreshing.
- Smoky Depth with Furikake – Sprinkle a bit of furikake seasoning (a Japanese rice seasoning blend) on top. The mix of dried seaweed, sesame seeds, and bonito flakes adds an unexpected umami depth.
- Miso-Infused Dressing – Whisk a teaspoon of white miso paste into the dressing for a savory-sweet complexity that balances the creaminess beautifully.
- Pickled Ginger Accent – Finely chop some pickled ginger (gari) and mix it in for a sweet, tangy contrast that cuts through the richness of the mayo.
- Charred Scallion Garnish – Lightly grill or torch scallions before slicing them over the salad. The smoky, slightly sweet flavor pairs beautifully with the creamy dressing.
- Sake-Soaked Crab for Extra Depth – If you want a gourmet twist, briefly marinate the shredded imitation crab in a teaspoon of sake before mixing it in. It enhances the natural sweetness of the crab.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
