Japanese Kani Side Salad Recipe

This Japanese Kani Side Salad is a delightful dish commonly enjoyed alongside sushi. It features imitation crab as its star ingredient and combines it with crisp vegetables and a creamy, tangy dressing. This salad is refreshing, easy to make, and perfect as a side dish for any Japanese-inspired meal.


  • 454 grams imitation crab meat (flake style or sticks, prepared as described)
  • 2 large carrots, peeled and julienned
  • 1/2 large cabbage, shredded
  • 1 cup canned corn, drained well
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1 teaspoon toasted sesame seeds
  • 1 cup mayonnaise
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup finely chopped fresh parsley


  1. Prepare the Imitation Crab:
    • If using imitation crab sticks, gently pull them apart into thin strings using your hands. If using flake-style crab, break the chunks apart loosely. This helps mimic the texture of shredded crab meat, which is traditional in this salad.
  2. Combine the Salad Ingredients:
    • In a large mixing bowl, combine the shredded imitation crab, julienned carrots, shredded cabbage, and drained corn. Toss these ingredients gently to distribute them evenly.
  3. Make the Dressing:
    • In a separate bowl, whisk together the mayonnaise, lemon juice, garlic powder, onion powder, salt, and black pepper. This creates a creamy and flavorful dressing that adds zest and binds the salad together.
  4. Mix the Salad and Dressing:
    • Pour the dressing over the salad ingredients in the bowl. Use a large spoon or salad tongs to mix everything together until well coated with the dressing.
  5. Garnish:
    • Sprinkle the toasted sesame seeds and finely chopped parsley over the top of the salad. This not only adds a burst of flavor but also enhances the visual appeal of the dish.
  6. Chill and Serve:
    • Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes before serving. This chilling time allows the flavors to meld together beautifully.
    • Serve the salad chilled as a perfect complement to sushi or any seafood meal.


  • Variations: You can add sliced cucumber or avocado for extra freshness and texture.
  • Serving Suggestions: This salad is ideal for serving at sushi nights, as a side at barbecues, or as a refreshing summer meal.
  • Storage: Keep the salad refrigerated and consume within 1-2 days for the best taste and texture, as the dressing can cause the vegetables to soften over time.


Japanese Kani Side Salad is a fantastic blend of textures and flavors, with the creamy dressing perfectly complementing the crisp vegetables and sweet, delicate taste of the imitation crab. This dish is not only tasty but also visually appealing, making it a great choice for gatherings or family meals where you want to impress your guests with minimal effort. Enjoy the delightful crunch and creamy zest of this popular Japanese salad!