This Japanese kani side salad is crisp, creamy, and full of refreshing flavor.
With crunchy cabbage, sweet corn, and tender crab mixed in a tangy mayo dressing, it’s the perfect companion to sushi nights or a light summer meal.
Simple, quick, and irresistibly tasty.
Why You’ll Love This Recipe
It combines creamy, crunchy, and savory flavors in every bite.
The recipe is simple and comes together in minutes.
It’s versatile and pairs beautifully with many Asian-inspired meals.
You can make it ahead and let the flavors meld in the fridge.
What You’ll Need (Ingredient Highlights)
Imitation crab meat is soft and slightly sweet, giving this salad its signature flavor.
Cabbage provides crunch and freshness as the base.
Carrots add natural sweetness and vibrant color.
Corn balances the salad with a juicy, sweet bite.
Mayonnaise and lemon juice create a creamy, tangy dressing.
Pro Tips Before You Start
Shred cabbage thinly so it blends well with the dressing.
Chill the salad for at least 2 hours before serving for the best flavor.
Adjust mayo and lemon juice to your preferred creaminess and tang.
Add sesame seeds just before serving to keep them crunchy.
How to Make Japanese Kani Side Salad
Step 1 – Prep the vegetables and crab
Julienne carrots, shred cabbage, and separate crab meat into thin strings.
Place in a large bowl with corn and parsley.
Step 2 – Make the dressing
In a smaller bowl, whisk mayonnaise, lemon juice, garlic powder, onion powder, salt, black pepper, and sesame seeds.
Step 3 – Combine everything
Pour the dressing over the crab and vegetables.
Toss well with tongs until evenly coated.
Step 4 – Chill and serve
Refrigerate for 2 hours before serving for the best flavor.
Toss again right before serving.
What to Serve Them With
Pairs perfectly with sushi, tempura, or teriyaki dishes.
Serve alongside rice bowls for a light yet satisfying side.
Enjoy on its own as a refreshing lunch or snack.
Variations / Substitutions
Use fresh crab meat instead of imitation for a more luxurious version.
Swap cabbage for napa cabbage or romaine lettuce.
Add cucumber or bell pepper for extra crunch.
Use Japanese Kewpie mayo for a richer, more authentic flavor.
Storage & Leftovers
Keep salad in an airtight container in the refrigerator for up to 3 days.
Do not freeze, as the vegetables will lose their crunch.
Toss again before serving to refresh the dressing.
FAQs
Can I use real crab meat instead of imitation?
Yes, real crab works beautifully if you want a more authentic flavor.
Is this salad served cold?
Yes, it should be chilled before serving for the best taste.
Can I make this ahead of time?
Yes, prepare a few hours in advance and refrigerate.
What kind of mayonnaise should I use?
Japanese Kewpie mayo is best, but regular mayo also works.
Can I add other vegetables?
Yes, cucumbers, bell peppers, or edamame are great additions.
How do I keep the cabbage from getting soggy?
Toss the salad just before serving and avoid overdressing.
Can I make this salad lighter?
Use light mayo or a mix of mayo and Greek yogurt.
Is this recipe kid-friendly?
Yes, its creamy and mild flavors appeal to children.
Can I prepare it without sesame seeds?
Yes, simply omit them or replace with chopped nuts for crunch.
How long does it last in the fridge?
It keeps well for up to 3 days when stored properly.
Final Thoughts
Japanese kani side salad is creamy, refreshing, and incredibly easy to make.
With crunchy cabbage, sweet crab, and a tangy dressing, it’s a versatile side dish that elevates any meal.
