Kani Salad

Kani salad is a Japanese-style crab salad made with shredded crab, thinly sliced crunchy vegetables, and a creamy mayo-based dressing. “Kani” means crab in Japanese, and while versions of kanikama salad are eaten in Japan, the creamy, spicy kani salad most of us are familiar with has become especially popular at Japanese-American sushi restaurants and steakhouses. My version uses cucumber, carrots, crab meat, and avocado tossed in a simple dressing made with mayo, rice vinegar, soy sauce, and sriracha. It has that combination I love of cool and crunchy vegetables, creamy avocado, tender crab, and just enough heat in the dressing.

I actually had kani salad for the first time when I was in college at UC Davis. A friend of mine with Japanese roots made it for me, and I was hooked. It reminded me a little of everything I liked about a California roll, especially the crab, cucumber, and avocado, but without the rice. I loved how fresh it tasted while still having that creamy, savory dressing coating everything.

Over the years, I’ve made my own version using ingredients that are easy for me to keep on hand. I use real crab meat instead of the imitation crab you’ll often find in restaurant kani salad, and the dressing only takes a minute to stir together. It’s an easy low carb lunch, side dish, or light dinner that comes together quickly but still has plenty of flavor and texture.

Storage information

Store leftover kani salad in an airtight container in the refrigerator for up to 2 days. For the best texture, enjoy it the day it’s made since the cucumber will release moisture and the avocado will begin to brown as it sits.

Make ahead: If you want to prep the salad ahead of time, keep the dressing and avocado separate. Combine everything just before serving to keep the vegetables crisp and the avocado fresh.