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Spicy Kani Salad [Restaurant-Quality!] – The Healthy Maven

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almannat.com

On 8 April 2025

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1 tsp Sriracha

1-2 tsp sesame seeds

Salt + pepper, to taste

Cook rice noodles according to package instructions (this will usually only take a couple of minutes). Strain and set aside.
In a large bowl combine crab meat, cucumber, carrot and green onions. Add in rice noodles.
In a small bowl combine mayonnaise, rice wine vinegar, honey and sriracha to make dressing.
Lightly toss salad in dressing.
Sprinkle with sesame seeds and any salt and pepper to taste.
Let sit in the fridge for 30 minutes before serving.
Will keep in fridge for up to 3 days.

Source link 1 tsp honey

1 tsp Sriracha

1-2 tsp sesame seeds

Salt + pepper, to taste

Cook rice noodles according to package instructions (this will usually only take a couple of minutes). Strain and set aside.
In a large bowl combine crab meat, cucumber, carrot and green onions. Add in rice noodles.
In a small bowl combine mayonnaise, rice wine vinegar, honey and sriracha to make dressing.
Lightly toss salad in dressing.
Sprinkle with sesame seeds and any salt and pepper to taste.
Let sit in the fridge for 30 minutes before serving.
Will keep in fridge for up to 3 days.

Source link 1 tbsp rice wine vinegar

1 tsp honey

1 tsp Sriracha

1-2 tsp sesame seeds

Salt + pepper, to taste

Cook rice noodles according to package instructions (this will usually only take a couple of minutes). Strain and set aside.
In a large bowl combine crab meat, cucumber, carrot and green onions. Add in rice noodles.
In a small bowl combine mayonnaise, rice wine vinegar, honey and sriracha to make dressing.
Lightly toss salad in dressing.
Sprinkle with sesame seeds and any salt and pepper to taste.
Let sit in the fridge for 30 minutes before serving.
Will keep in fridge for up to 3 days.

Source link

1/4 cup mayonnaise

1 tbsp rice wine vinegar

1 tsp honey

1 tsp Sriracha

1-2 tsp sesame seeds

Salt + pepper, to taste

Cook rice noodles according to package instructions (this will usually only take a couple of minutes). Strain and set aside.
In a large bowl combine crab meat, cucumber, carrot and green onions. Add in rice noodles.
In a small bowl combine mayonnaise, rice wine vinegar, honey and sriracha to make dressing.
Lightly toss salad in dressing.
Sprinkle with sesame seeds and any salt and pepper to taste.
Let sit in the fridge for 30 minutes before serving.
Will keep in fridge for up to 3 days.

Source link

1/4 cup mayonnaise

1 tbsp rice wine vinegar

1 tsp honey

1 tsp Sriracha

1-2 tsp sesame seeds

Salt + pepper, to taste

Cook rice noodles according to package instructions (this will usually only take a couple of minutes). Strain and set aside.
In a large bowl combine crab meat, cucumber, carrot and green onions. Add in rice noodles.
In a small bowl combine mayonnaise, rice wine vinegar, honey and sriracha to make dressing.
Lightly toss salad in dressing.
Sprinkle with sesame seeds and any salt and pepper to taste.
Let sit in the fridge for 30 minutes before serving.
Will keep in fridge for up to 3 days.

Source link 3 green onions, sliced

1/4 cup mayonnaise

1 tbsp rice wine vinegar

1 tsp honey

1 tsp Sriracha

1-2 tsp sesame seeds

Salt + pepper, to taste

Cook rice noodles according to package instructions (this will usually only take a couple of minutes). Strain and set aside.
In a large bowl combine crab meat, cucumber, carrot and green onions. Add in rice noodles.
In a small bowl combine mayonnaise, rice wine vinegar, honey and sriracha to make dressing.
Lightly toss salad in dressing.
Sprinkle with sesame seeds and any salt and pepper to taste.
Let sit in the fridge for 30 minutes before serving.
Will keep in fridge for up to 3 days.

Source link 1 large carrot, chopped into 3-inch matchsticks

3 green onions, sliced

1/4 cup mayonnaise

1 tbsp rice wine vinegar

1 tsp honey

1 tsp Sriracha

1-2 tsp sesame seeds

Salt + pepper, to taste

Cook rice noodles according to package instructions (this will usually only take a couple of minutes). Strain and set aside.
In a large bowl combine crab meat, cucumber, carrot and green onions. Add in rice noodles.
In a small bowl combine mayonnaise, rice wine vinegar, honey and sriracha to make dressing.
Lightly toss salad in dressing.
Sprinkle with sesame seeds and any salt and pepper to taste.
Let sit in the fridge for 30 minutes before serving.
Will keep in fridge for up to 3 days.

Source link 1/2 large English cucumber, chopped into 3-inch matchsticks

1 large carrot, chopped into 3-inch matchsticks

3 green onions, sliced

1/4 cup mayonnaise

1 tbsp rice wine vinegar

1 tsp honey

1 tsp Sriracha

1-2 tsp sesame seeds

Salt + pepper, to taste

Cook rice noodles according to package instructions (this will usually only take a couple of minutes). Strain and set aside.
In a large bowl combine crab meat, cucumber, carrot and green onions. Add in rice noodles.
In a small bowl combine mayonnaise, rice wine vinegar, honey and sriracha to make dressing.
Lightly toss salad in dressing.
Sprinkle with sesame seeds and any salt and pepper to taste.
Let sit in the fridge for 30 minutes before serving.
Will keep in fridge for up to 3 days.

Source link

Enjoy the freshness of kani salad in this healthy, tart and spicy Japanese seafood dish. All you need is 10 minutes and a few simple ingredients for to make this delicious surimi salad recipe.

Maven’s Quick Tips

Use fresh or imitation crab. Typically kani salad uses imitation crab (“kanikama” means imitation crab meat) however you can also use fresh crab meat if you prefer.

Ready in 10 minutes. This Japanese crab salad comes together in minutes! It honestly is so easy. I do recommend chilling it before serving but that’s just how I like it.

Cut veggies into matchsticks. Typically the cucumber and carrot are sliced into matchsticks.

Mix gently. Because crab meat is so fragile I do recommend mixing this salad gently to prevent it from breaking down too much.

Add spice. This kani salad recipe uses sriracha to add a kick. If you prefer yours with less or more spice feel free to adjust.

What is Kani Salad?

Kani salad (also called Surimi Salad) is a Japanese crab salad served as a traditional side dish. It is typically made with fresh veggies (cucumber, carrots, scallions) with imitation crab meat and a creamy mayonnaise-based dressing.

It’s my go-to order when I’m wanting some extra veggies at my favorite sushi restaurant!

Ingredients in Kani Salad

Imitation crab meat – Or use fresh crab. I typically buy the imitation crab sticks and then shred them with a fork or my hands. Alternatively you can buy pre-shredded surimi.
Cucumber – Cut into matchsticks that are roughly 3-inches long.
Carrots – Also cut into 3 inch matchsticks. Try to keep your carrots and cucumbers even sizes.
Green onions– Sliced thinly.
Rice noodles – These are not traditional but I like that it makes this salad a little heartier.
Mayonnaise – You can also use plain Greek yogurt if you don’t have mayo.
Rice wine vinegar – This adds some acidity.
Honey – To balance the flavors with a little sweetness.
Sriracha – Optional but I like a kick!
Sesame seeds – Feel free to toast these, if desired.
Salt + Pepper – add to taste.

How to Make Kani Salad

STEP 1: MAKE NOODLES

Cook rice noodles according to package instructions (this will usually only take a couple of minutes). Strain and set aside.

STEP 2: COMBINE SALAD

In a large bowl combine crab meat, cucumber, carrot and green onions. Add in rice noodles.

STEP 3: MAKE DRESSING

In a small bowl combine mayonnaise, rice wine vinegar, honey and sriracha to make dressing.

STEP 4: DRESS + SERVE

Lightly toss salad in dressing. Sprinkle with sesame seeds and any salt and pepper to taste. Let sit in the fridge for 30 minutes before serving (ideal but not essential).

Easy Swaps & Substitutions

Swap the noodles. Rice noodles can be replaced with kelp noodles or ramen noodles, if desired. You could also omit for a more traditional surimi salad.
Use fresh crab. Feel free to use fresh crab instead of imitation crab.
Add sweetness. Mixing in some sliced mango or pineapple would be a great addition.
Use yogurt. If you don’t have mayo (or don’t like it) feel free to swap yogurt for mayo in equal amounts.
Omit the crab meat. This will make this recipe vegetarian (not vegan).

FAQs

How do I eat this crab salad?

Typically kani salad is eaten chilled so I like to place mine in the refrigerator for at least 30 minutes before serving.

Can I use fresh crab?

Absolutely. Surimi salad can easily be made with fresh crab if you can get access to it. The flavors are even better IMO!

Is this salad spicy?

This depends on the amount of sriracha you use. I find it has a small kick but feel free to adjust based on spice preferences.

Is this salad gluten-free?

Yes it is! So long as you use rice noodles this salad is gluten-free.

Storage Instructions

Store your leftover surimi salad in an airtight container in the fridge for up to 3 days. I do not recommend freezing this salad.

More Salad Recipes:

Kani Salad

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Enjoy the freshness of kani salad in this healthy, tart and spicy Japanese seafood dish. All you need is 10 minutes and a few simple ingredients for to make this delicious surimi salad recipe.

Author: Davida Lederle
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 10 minutes
Yield: 4 servings 1x
Category: Salad
Method: Cook
Cuisine: Japanese
Diet: Gluten Free

4 oz rice noodles
4 oz of imitation crab meat (or real crab), shredded
1/2 large English cucumber, chopped into 3-inch matchsticks
1 large carrot, chopped into 3-inch matchsticks
3 green onions, sliced
1/4 cup mayonnaise
1 tbsp rice wine vinegar
1 tsp honey
1 tsp Sriracha
1-2 tsp sesame seeds
Salt + pepper, to taste

Cook rice noodles according to package instructions (this will usually only take a couple of minutes). Strain and set aside.
In a large bowl combine crab meat, cucumber, carrot and green onions. Add in rice noodles.
In a small bowl combine mayonnaise, rice wine vinegar, honey and sriracha to make dressing.
Lightly toss salad in dressing.
Sprinkle with sesame seeds and any salt and pepper to taste.
Let sit in the fridge for 30 minutes before serving.
Will keep in fridge for up to 3 days.