What is Kani salad?
Kani salad, also called kanikama salad or surimi salad, is a Japanese-style salad made primarily from kanikama – aka imitation crab sticks. This simple crab stick salad is popularly combined with fresh veggies like cucumber and carrot, all slices/shredded julienne-style, and served in a Japanese mayo-based dressing (mild or spicy) as a popular sushi restaurant/Japanese steakhouse side dish. Just like an easy tuna salad recipe, the best kani salad recipe relies only on a handful of simple and fairly inexpensive pantry ingredients. Plus, it comes together in minutes, combining tender and crunchy textures in the creamy dressing. The result is a super simple yet satisfying, gluten-free, low-carb side dish loaded with protein and perfect for enjoying at picnics, potlucks, sushi night, and more. It compliments avocado sushi rolls, rice paper dumplings, and the viral TikTok salmon rice bowl.
How to make Kani salad
First, julienne/shred the carrot and cucumber – I did so by shredding them lengthwise using medium-large shredding holes. Alternatively, you could use a food processor shredding disk or even a sharp knife (though it will be hard to get the pieces as thin and will take longer). Then, shred the crab sticks either using a fork (by holding one end then running the fork along it to scrape it into stands) or by hand (it peels easily) into thin strands. Add all three of the above ingredients into a large bowl. Next, juice the lemon and combine it with the mayonnaise, salt, pepper, and some hot sauce (if used). Whisk well to combine. Pour the simple kani salad dressing over the shredded ingredients and toss well to combine, then optionally garnish with regular or black sesame seeds, cilantro (or green onion), and lemon slices. Enjoy! It will taste best when you leave the flavors to meld for 30-60 minutes before serving. If you try this easy kani salad recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie! Once prepared, store the crab salad in an airtight container in the refrigerator for up to 3 days. The flavors will meld and adapt over time, so add an extra splash/dollop of any kani salad dressing ingredients to brighten it up between servings if needed. I don’t recommend freezing it, as the textures will become watery and mushy.
