Indulge in the exquisite flavours of Japan with our Japanese Kani Salad recipe, a delightful crab salad that showcases the perfect blend of imitation crab meat (“kani” in Japanese), fresh vegetables, and a zesty wasabi mayonnaise dressing. Topped with a garnish of fish roe (“tobiko” in Japanese) and roasted black sesame seeds, this delectable dish is a true delight for your taste buds.
Best of all, it’s typically served cold, making it a refreshing choice for any occasion. While you can easily find this salad in most Japanese restaurants, the great news is that crafting your own Kani salad at home is incredibly easy! In just 20 minutes, you can whip up this dish and savour the authentic taste of Japan right in the comfort of your own kitchen.
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How to Make Japanese Kani Salad
10 crab sticks
1 head green coral lettuce, sliced
1 head red coral lettuce, sliced
1 Japanese cucumber, cut into half-moons
12 cherry tomatoes, cut in halves
4 to 5 tbsp Japanese mayonnaise
½ tsp wasabi paste (or more for the extra kicks)
Fish roe “Tobiko”
Toasted black sesame seeds
- In a medium bowl, mix together Japanese mayonnaise, wasabi paste and shredded crab sticks. Let chill (optional).
- In a large bowl, add all vegetables and toss evenly.
- Divide mixed vegetables into 2 equal portions. Top with mayonnaise crab, fish roe and toasted black sesame seeds. Enjoy!