Go Back
+ servings
close up image of kani salad on a plate

Kani Salad

This kani salad is fresh, crunchy, and delicious. Flaky crab sticks and crunchy cucumber are tossed in a slightly spicy, creamy dressing. In just two easy steps, you'll have a restaurant-quality kani salad you can make at home!
Course Side Dish
Cuisine Asian
Keyword asian recipe, imitation crab recipe, restaurant-style
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 203kcal


  • Large bowl


For the dressing:

For the salad:

  • 12 ounces kani shredded
  • ½ cup cucumber julienned
  • 2 tablespoons Panko breadcrumbs


  • Add all dressing ingredients to a bowl then stir to combine.
  • Add in the shredded kani, julienned cucumber, and Panko breadcrumbs then toss to combine.


  • Mirin: If you don't have mirin, then you can use rice vinegar instead.
  • Sriracha: Feel free to add as much or as little sriracha as you'd like in this recipe.
Recipe yields approximately 4 servings. Nutritional values shown are general guidelines, and reflect information for one serving out of 4. Macros may vary slightly depending on specific types and brands of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 10. Result will be the weight of one serving.


Serving: 1serving | Calories: 203kcal | Carbohydrates: 20g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 785mg | Potassium: 37mg | Fiber: 1g | Sugar: 4g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg | Net Carbs: 19g