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Kani salad made with crab stick, cucumber, and carrot tossed in a mayo dressing.
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5 from 78 votes

Kani Salad

Kani salad or crab stick salad is a delicious Japanese-style crab salad made with shredded crab stick and julienned cucumber and carrots. It's tossed in a creamy mayo-based dressing made with fresh lemon juice and Kewpie mayo, a popular Japanese mayonnaise.
Prep Time7 mins
Total Time7 mins
Course: Salad
Cuisine: Asian, Japanese
Servings: 8
Calories: 159kcal

Ingredients

  • 1 lb crab stick
  • ½ large English cucumber julienned
  • 1 large carrot julienned

Dressing

  • ½ cup Japanese mayonnaise or regular mayo
  • 1 ½ tablespoons lemon juice or more
  • salt & pepper to taste
  • 2 teaspoons sriracha (optional) for spice

Instructions

  • Dressing: In a small bowl, add the Japanese mayo and lemon juice then whisk them together. For spicy kani salad, add the sriracha. Taste and adjust with salt and pepper.
    ½ cup Japanese mayonnaise, 1 ½ tablespoons lemon juice, 2 teaspoons sriracha
    Kani salad dressing including Kewpie mayo, lemon juice, and pepper in a bowl.
  • Shred crab stick: Shred the imitation crab stick by hand or use a fork by running it along the length of the crab stick while holding on to one end.
    1 lb crab stick
    Shredded crab stick next to julienned carrots and cucumber.
  • Toss and serve: Add the shredded crab stick and julienned carrots and cucumber to a large bowl. Toss with as much or as little dressing as you'd like. Serve and enjoy!
    ½ large English cucumber, 1 large carrot
    Kani salad made with crab stick, cucumber, and carrot tossed in a mayo dressing.

Notes

Store kani salad for up to 3 days in an airtight container in the fridge. 

Nutrition

Calories: 159kcal | Carbohydrates: 12g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 12mg | Sodium: 441mg | Potassium: 63mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1534IU | Vitamin C: 3mg | Calcium: 7mg | Iron: 0.1mg