Japanese kani salad recipe is light, creamy, & refreshing – combining imitation crab with shredded cucumber & carrots tossed in a creamy mayo-based sauce as a simple and delicious side dish!
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).
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 serving bowl.
Juice the lemon and combine it with the mayonnaise, salt, pepper, and some hot sauce (if used).
Pour the simple kani salad dressing over the shredded ingredients and toss well to combine, then optionally garnish with 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.
Video
Notes
To save time: Use kitchen tools to help speed up the shredding process OR even purchase pre-shredded carrots (though they won’t taste as fresh).
Finely shred/julienne the ingredients: And ensure they’re all a similar size for the best texture.
If using a seedy cucumber: First, slice it in half lengthwise and use a spoon to scoop out the seeds.
Tweak it to your liking: You can easily adjust any of the flavors in the dressing and the texture of the shredded ingredients.
Using regular vs. Japanese mayo: The latter is made with only egg yolk, not the whole egg, for a richer and creamier flavor.
Optional add-ins:
Mango: Slice the mango into thin strips for a delicious sweet and savory mango kani salad. A shredded apple would complement the crab, too.
Shrimp: Finely chopped for extra seafood flavor and texture.
Corn kernels: For color and its slightly crunchy, subtly sweet flavor/texture.
Noodles: Adding thin glass noodles or kelp noodles makes a heartier salad.
Sesame seeds: Regular or black (raw or toasted) for garnish.
Nori sheets: Finely shredded to garnish the crab stick salad.
Fish roe: (Tobiko) Like flying fish roe or capelin fish roe to add color and texture.
Avocado: Slices, to garnish for extra creamy texture and heart-healthy fats.
Panko breadcrumbs: To garnish the cucumber crab salad for some crunch.