Crab Stick Salad

Overhead shot of kani salad in bowl topped with avocado and sesame seeds.

Course: Salad

Cuisine: Japanese

Prep Time: 20

Cook Time: 0

Total Time: 20

Servings: people

Calories: 419kcal

Author: Platings and Pairings

This light and refreshing Kani Salad, or crab stick salad, is a Japanese-style appetizer made with julienned cucumber, crab sticks, and a tangy mayonnaise-based dressing.

Print Recipe

Equipment

Large Bowl

Ingredients

½ medium cucumber julienned or thinly sliced
1 pound kani imitation crab sticks

Dressing:

½ cup Kewpie Japanese mayonnaise
1 Tablespoon rice wine vinegar
1 teaspoon sugar
2 teaspoon sriracha
2 teaspoon soy sauce

To Garnish:

1 avocado thinly sliced
2 teaspoons black sesame seeds
2 Tablespoons panko bread crumbs
1 green onion thinly sliced

Instructions

Using a fork or your fingers, shred the 1 pound kani imitation crab sticks into thin strings lengthwise.
In a large bowl, whisk together the ½ cup Kewpie Japanese mayonnaise, 1 Tablespoon rice wine vinegar, 1 teaspoon sugar, 2 teaspoon sriracha, and 2 teaspoon soy sauce.
Add the ½ medium cucumber and crab to the dressing and toss to combine.
Divide the mixture into bowls and top with 1 avocado, 2 teaspoons black sesame seeds, 2 Tablespoons panko bread crumbs and 1 green onion.
Enjoy!

Notes

How to make ahead + store

Kani salad can be made up to 3 days ahead of serving. Keep it in a sealed container in the fridge and don’t add any toppings or garnishes until right before plating.

Nutrition