A friend introduced me to kani salad at a Japanese restaurant many years ago. My choices there are usually limited, since I avoid rice for multiple reasons and don’t care for the typical semi-wilted Japanese salad usually offered. (Maybe I just haven’t had luck with getting fresh salads at these places?) Anyway, the salad was amazing, but unfortunately, I later found out that the imitation crab sticks used in almost every spicy kani salad recipe is not gluten-free and has added sugar. So, I created this homemade version using real crab meat — and it tastes so much better!
What Is Kani Salad?
Kani salad, sometimes called kanikama salad, is a Japanese crab salad that is a delicious mix of crab meat (often imitation crab meat), crunchy cucumber and carrots, and a spicy mayonnaise dressing.
Is Kani Salad Healthy?
Yes, this salad is healthy — especially this one, with no added sugar. Wondering about kani salad calories? Each serving has 169 calories. The full nutrition facts can be found below, on the recipe card.
Kani Salad Ingredients & Substitutions
This section explains how to choose the best ingredients for an easy kani salad, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
For The Salad:
Crab Meat – Traditional Japanese kani salad is made with imitation crab sticks (kanikama), which are made out of starch and pulverized cheap white fish, typically pollock. (This is called surimi.) Kanikama is often used in sushi as well. You can still use imitation crab meat (cut into thin strips) if you want to, but I think lump crab meat like this tastes so much better, is healthier, and makes the best kani salad recipe. You can use any crab meat, really, but lump crab is the highest quality.
Kelp Noodles – Traditional kani crab salad doesn’t use kelp noodles, but I thought they were a perfect fit for it. After all, kelp noodles are Japanese! And, they make this entire salad both filling and light at the same time.Cucumbers & Carrots – Thinly slice the cucumber and carrots into matchstick pieces.
For The Japanese Mayonnaise Dressing:
This dressing is a variation of sriracha mayo, with sesame oil and lemon juice added for flavor and to give it more of a dressing consistency:
Mayonnaise – This makes the dressing super creamy. You can make your own homemade mayo, or otherwise this is my favorite clean-ingredient store-bought version. For a more traditional option, you can substitute kewpie, which is a Japanese mayonnaise made with just oil, egg yolks, and vinegar.Lemon Juice – Adds tang and zing. You could also use lime juice, or simply rice vinegar.Toasted Sesame Oil – This gives the salad traditional Japanese flavor.Sriracha – A must for the kani salad dressing recipe. If you don’t like spice, add just a touch for flavor.
How To Make A Kani Salad
This section shows how to make spicy kani salad, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Variations
There are a couple of main ways you can customize this salad: If you have time, you can chill for an hour or two, or even make it a few days ahead.
Substitute The Noodles
If you don’t have or like kelp noodles, you can also try these noodle subs:
Zucchini noodlesSpaghetti squashShirataki noodlesCucumber noodles – This is the most common in a classic kani salad. You can spiralize them OR just cut into thin strips (basically just increase the cucumbers already in the recipe.)
Add Mango
Mango is a popular addition for these salads. Just cut one ripe mango into thin strips and mix with the rest of the kani salad ingredients.
Storage Instructions
This salad is best made fresh, but you can definitely make the dressing ahead (it’s even better if you do!) and prep the vegetables and kelp noodles. When you’re ready to serve, just toss everything together. Freezing is not recommended.
More Healthy Crab Recipes
If you’re like me and think kani salad recipes with real crab are the best kind, you’ll probably also like my other popular crab recipes: Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it!
