Japanese Kani Side Salad

Table of Contents

Description

A popular Japanese-style salad made with shredded imitation crab (kani), crisp cucumber, and a creamy, slightly tangy dressing. It’s light, refreshing, and commonly served as a side dish in sushi restaurants.

Servings

2–3 servings

Prep Time

15 minutes

Ingredients

1 cup imitation crab sticks (shredded)
1 cucumber (julienned)
2 tbsp mayonnaise (Japanese mayo preferred)
1 tsp rice vinegar
½ tsp sugar
½ tsp soy sauce
½ tsp sesame oil
1 tsp lemon juice (optional)
1 tbsp sesame seeds (for garnish)
1 tbsp chopped green onions

Instructions

Prepare ingredients:
Shred crab sticks into thin strips and slice cucumber into matchsticks.
Make dressing:
In a bowl, mix mayonnaise, rice vinegar, sugar, soy sauce, sesame oil, and lemon juice.
Combine:
Add crab and cucumber into the bowl.
Mix gently:
Toss everything until well coated.
Garnish & serve:
Top with sesame seeds and green onions. Serve chilled.

Tips

Use Japanese mayo (Kewpie) for authentic taste
Don’t add too much dressing (keep it light)
Chill before serving for best flavor
Remove excess water from cucumber

Notes

You can add mango for a sweet twist
Substitute crab with cooked shrimp
Add a little chili sauce for spicy version

Nutritional Info (approx. per serving)

Calories: 150–180
Protein: 6–8g
Fat: 10–12g
Carbs: 6–8g

Benefits

Light & refreshing
Good protein source
Low effort, quick recipe
Great for summer meals

Q&A

Q: Can I store this salad?
👉 Yes, up to 1 day in fridge

Q: Can I use real crab?
👉 Yes, it tastes even better