This kani salad recipe is creamy, slightly spicy, and comes together in less than five minutes! Also known as crab stick salad, it’s so easy to prep and tastes like something you’d find at a Japanese restaurant.
Looking for a light and refreshing dish that’s bursting with flavor? You can’t go wrong with a classic kani salad recipe! Made with fresh crab meat, crisp vegetables, and a creamy dressing, this Japanese-inspired salad is perfect for a quick lunch, a side dish for dinner, or as a fun appetizer to share with friends.
What is kani salad?
Kani salad is a Japanese crab salad that is a staple in any Japanese steakhouse or sushi restaurant. It’s made up of crab meat and julienne vegetables doused in a sweet, spicy, and creamy dressing.
Why you’ll love this recipe
With its vibrant colors and delicious taste, this salad is a crowd-pleaser that’s easy to make and sure to impress.
- It’s so easy! This quick recipe doesn’t require complicated techniques or ingredients, making it perfect for busy weeknights or last-minute gatherings. Pair it with some katsu chicken or pork for a balanced meal.
- Healthy meal option. Kani salads are packed with nutritious ingredients like fresh crab meat, vegetables, and a light dressing, making it a healthy and satisfying meal or snack.
- Versatile. This salad can be customized with your preferred vegetables or dressing to suit your taste preferences or dietary needs. You can also top it with some tofu or douse it with some eel sauce for variety.
- Crowd-pleaser. This salad is a popular dish that many enjoy, making it a great option for potlucks, picnics, or other gatherings where you need to feed a crowd.
Love vibrant salads? Try our green goddess salad or wedge salad too!
How to make kani salad
To make this kani salad recipe, you only need five main ingredients. They can easily be found at mainstream grocery stores in the Asian section or Japanese grocery stores.
The ingredients
Salad
- Surimi (Imitation crab meat). Imitation crab meat is actually a mix of white fish (typically pollock) and flour to create a delicious crab-like texture and flavor.
- Kelp noodles OR rice noodles– Bulks up the salad and meshes well with the crab meat.
- Cucumber and carrot- Must-have vegetables in any good spicy kani salad. These should be julienne and/or sliced into very thin strips.
Dressing
- Mayonnaise– For a more authentic flavor, you can use Japanese mayonnaise (Kewpie mayo) which is a little sweeter than traditional mayonnaise.
- Sriracha– Adds a spicy kick without being overpowering. If you really cannot tolerate any heat, you can use sweet chili sauce.
- Sugar – To balance out the spice and the tang. White sugar, brown sugar, or sugar free alternatives (like keto powdered sugar) can all be used.
- Rice vinegar– Optional, but a touch of this gives it that authentic flavor.
- Lemon juice– Just a touch to balance out the creamy and rich ingredients.
The instructions
- Make the salad. In a mixing bowl, mix the crabmeat, noodles, and vegetables. Next, whisk together the dressing ingredients in a separate bowl.
- Add the dressing. Stir through the dressing into the salad, followed by half the green onion and sesame seeds.
- Garnish and serve. Transfer to a serving dish and sprinkle with more green onions, sesame seeds, and panko bread crumbs.
Tips to make the best recipe
- Use real crab meat: Use real crab meat instead of imitation crab meat. It will make a significant difference in the taste of the salad.
- Cut vegetables into thin strips: Cut vegetables like cucumber and carrots into thin strips so that they blend well with the crab meat.
- Add sesame seeds and fish roe: Toasted sesame seeds add a nutty flavor, and fish roe (tobiko) gives it that satisfying richness.
- Change up the dressing: Toss through a tablespoon or two of some fun Asian sauces, like katsu or tempura sauce.
- Add a sweet element: Sliced mango, shaved apple, or raisins all work.
- Chill the salad: Chill the salad in the refrigerator for at least an hour before serving. This will help the flavors to blend.
- Add spice: For a spicy kani salad, add a little bit of wasabi or swap out the mayo for spicy mayo for some ick.
Storage instructions
To store: Leftovers can be stored in the refrigerator for up to three days. Try to keep the dressing separate from the salad, so that it remains crunchy and fresh.
To freeze: As this dish is primarily salad based, we do not recommend freezing it.
Recommended tools to make this recipe
- Chef’s knife. A must to julienne the vegetables seamlessly.
- Mixing bowls. To mix the salad in.
- Whisk. For that perfectly smooth dressing.
More Japanese appetizers to try
Frequently Asked Questions
Yes, kani salad can be made ahead of time and chilled in the refrigerator until ready to serve. However, the vegetables may become slightly wilted if left for too long.
You can make a vegetarian version of kani salad by omitting the crab meat and adding more vegetables or tofu.
Kani salad can be gluten-free if the dressing is made with gluten-free ingredients. However, some imitation crab meat may contain wheat starch, so it’s important to check the label if you have a gluten allergy or intolerance.
You can swap out the mayonnaise for spicy mayo and cut down on the hot sauce.
Use a large bowl and toss the ingredients gently until they are evenly coated with the dressing.
The number of calories in kani salad depends on the ingredients used and the amount of dressing added. On average, a serving of kani salad contains around 200-300 calories.
Kani Salad
Ingredients
- 2.5 oz crab meat or imitation crab meat
- 1 cup kelp noodles chopped * See notes
- 1/2 large carrot julienned
- 1 large cucumber julienned
kani salad dressing
- 1/4 cup + 2 tablespoons mayonnaise
- 1 teaspoon sriracha
- 1/2 teaspoon sugar or sugar substitute
- 1 tablespoon black sesame seeds
- 1 stalk green onion thinly sliced
- 2 tablespoons panko bread crumbs or keto bread crumbs
Instructions
- In a bowl, add the crab meat, kelp noodles, julienned cucumber and carrot.
- In a small bowl, whisk together the mayonnaise, sriracha, and sweetener.
- Combine the dressing over the salad and mix until well combined. Add in the green onion and sesame seeds.
- Transfer to a serving dish and sprinkle with more sesame seeds and panko bread crumbs.
Notes
Nutrition
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This looks great….never cooked with kelp noodles before. Do you have to cook them first before you put them in the salad? Thank you for all your great recipes! My family is THRILLED when they hear it’s a Big Man’s World recipe we are trying (which is often!!).
Hi JoAnna, I don’t think you cook the kelp noodles. You do have to rinse them out follow the package instructions. I looked up other recipes for this salad and none mentioned cooking them. The other thing I am going to try is zucchini noodles instead of the kelp to see how that goes. 🙂
I never heard of kelp noodles? But was thinking of using buckwheat noodles.
And using a trader joes organic Coconut Aminos sauce on top.
That sounds like a fab idea 🙂
This salad sounded so good but I didn’t have noodles so I used the bag of cole slaw that I had in the fridge. And i did put a little wasabi in the dressing. It worked great and was delicious!!! Thank you for sharing all the great recipes.
oh yum love the coleslaw addition!