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This spicy kani salad recipe makes a delicious Asian appetizer or side. Light, crisp, and packed with umami, you won’t believe it only takes 10 minutes to make!
A budget-friendly crab salad? It’s possible with this Japanese-inspired kani salad!
Loaded with imitation crab and crunchy veggies in a spicy, tangy, and creamy dressing, this spicy kani salad is your way out if you’ve been stuck in a salad rut.
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This spicy crunchy kani salad is great, but don’t skip our Asian cucumber salad if you need more Asian goodness in your rotation.
And for something sweet to finish your meal, try our Snicker apple salad!
Why You’ll Love This Spicy Kani Salad Recipe
- This spicy kani (crab salad) is packed with flavors and textures for something so affordable and quick to prepare!
- You don’t need to cook anything to make this spicy kani salad recipe.
- With just a few ingredients needed for the actual recipe, you can customize and add your own twist to this delicious kani salad.
Ingredients
Imitation crab sticks – Make sure to use the sticks for the imitation crab meat and not the chunks!
Cucumber and carrot – Julienne carrots and cucumbers add the crunch factor to our creamy crab salad.
Kewpie mayonnaise – I won’t use any other mayo, but read on if you can tweak regular mayonnaise as a substitute for Japanese mayonnaise.
Sriracha – This is a spicy kani salad recipe, so feel free to add as much as you want.
Sesame seed oil – For that characteristic Asian flavor and aroma.
Lemon – The added tartness balances the richness of the dressing. Lime juice also works.
Soy sauce – Adds a rich umami flavor to the spicy dressing.
Salt and black pepper – Optional seasonings to round out the spicy mayo sauce.
Green onions – For a pop of color and savory flavor. Extra tobiko, tempura bits, and sesame seeds can also elevate this umami flavored salad to the next level.
Ingredient Additions & Substitutions For Spicy Kani Salad
Regular Mayonnaise
You can use regular mayo for this spicy kani salad recipe. However, I’ll also add some rice vinegar to the salad dressing to nail the Japanese crab salad’s flavor profile. The sriracha mayo can also be seasoned with MSG, Dijon mustard, and sugar.
Rice Noodles
Enjoy this kani salad as your main with cooked and cooled rice noodles in the mix!
Mango
Fresh mango‘s sweetness will also tie this salad together.
Tips For Making This Recipe
Mind Your Cucumber
I recommend using an English or Persian cucumber for this spicy kani salad recipe. You won’t need to peel these cucumbers; they have very few seeds, and they’re less watery than other varieties, which helps keep the salad from getting soggy.
Be Consistent with Your Cuts
Try to cut the veggies to a similar size so each bite of the kani salad feels balanced. The cucumber and carrot strips should be as thin as the shredded crab sticks. To keep the julienned strips intact, mix the salad gently. A julienne vegetable peeler can help make your preparation easier!
Serving Suggestions
You can serve this spicy kani (crab) salad as a main dish! Scoop it up with nori sheets or add it on top of sushi bake‘s rice layer.
Kani Salad Recipe FAQs
What is in spicy kani salad?
A spicy kani salad is a crab salad made with crab sticks, crunchy cucumber sticks, and a creamy mayonnaise dressing made spicy with sriracha sauce, which gives it its name.
What is the crunchy stuff on a kani salad?
Kani salad gets its crunch from the julienned cucumber and carrot. Some variations of the recipe are also sprinkled with crispy panko breadcrumbs before serving for added crunch.
Can I use fresh crab meat in this kani salad recipe?
You can use real crab meat in this spicy kani salad, but let’s remember that the real win in this imitation crab recipe is how easy and budget-friendly it is.
Can this spicy kani salad recipe be prepared in advance?
Yes, you can make this kani salad a day in advance. Chilling it in the fridge will also allow the ingredients to really soak up the spicy mayo dressing.
How long does spicy kani salad last in the fridge?
This imitation crab salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for 2 to 3 days. For the best texture, I don’t recommend freezing it.
More Delicious Salad Recipes
I found this recipe for Japanese Style Cabbage Salad that I HAVE to try!
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Spicy Kani Salad Recipe
Equipment
Ingredients
- 8 oz crab sticks, shredded
- 1 cucumber, julienned
- 1 carrot, julienned
- 1/3 cup Kewpie mayonnaise
- 1 tsp sriracha
- 1 tsp sesame oil
- 1/4 lemon, juiced
- 1 tsp soy sauce
- Salt to taste
- Black pepper to taste
- Green onions, chopped (optional garnish)
Instructions
- Add the julienne cucumbers and carrots to a large bowl.
- Add the crab sticks and gently toss until combined.
- In another small bowl, whisk together your Kewpie mayo, sriracha, sesame oil, lemon juice, soy sauce, salt, and pepper.
- Pour the dressing over the salad and mix until everything is well-coated.
- Transfer your spicy kani salad to a serving bowl and garnish with green onions. Enjoy immediately or chill the mixed salad for 30 minutes before serving.
Notes
- I recommend using an English or Persian cucumber for this spicy kani salad recipe. You won’t need to peel these cucumbers; they have very few seeds, and they’re less watery than other varieties, which helps keep the salad from getting soggy.
- Try to cut the veggies to a similar size so each bite of the kani salad feels balanced. The cucumber and carrot strips should be as thin as the shredded crab sticks. To keep the julienned strips intact, mix the salad gently. A julienne vegetable peeler can help make your preparation easier!
- You can serve this spicy kani (crab) salad as a main dish! Scoop it up with nori sheets or add it on top of sushi bake‘s rice layer.
Nutrition
PIN FOR LATER!
