
Free: Healthy Freezer Meals Recipe Ebook
Get It NowThis post may contain affiliate links, which help keep this content free. (Full disclosure)
A friend introduced me to kani salad at a Japanese restaurant many years ago. My choices there are usually limited, since I avoid rice for multiple reasons and don’t care for the typical semi-wilted Japanese salad usually offered. (Maybe I just haven’t had luck with getting fresh salads at these places?) Anyway, the salad was amazing, but unfortunately, I later found out that the imitation crab sticks used in almost every spicy kani salad recipe is not gluten-free and has added sugar. So, I created this homemade version using real crab meat — and it tastes so much better!
What Is Kani Salad?
Kani salad, sometimes called kanikama salad, is a Japanese crab salad that is a delicious mix of crab meat (often imitation crab meat), crunchy cucumber and carrots, and a spicy mayonnaise dressing.
Is Kani Salad Healthy?
Yes, this salad is healthy — especially this one, with no added sugar. Wondering about kani salad calories? Each serving has 169 calories. The full nutrition facts can be found below, on the recipe card.
Why You’ll Love This Spicy Kani Salad Recipe
- Spicy, creamy flavor
- All the textures — tender crab, crunch from the veggies
- Easy to make
- Just 8 simple ingredients
- Ready in 15 minutes
- Delicious, healthy Japanese side dish

Kani Salad Ingredients & Substitutions
This section explains how to choose the best ingredients for an easy kani salad, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
For The Salad:
- Crab Meat – Traditional Japanese kani salad is made with imitation crab sticks (kanikama), which are made out of starch and pulverized cheap white fish, typically pollock. (This is called surimi.) Kanikama is often used in sushi as well. You can still use imitation crab meat (cut into thin strips) if you want to, but I think lump crab meat like this tastes so much better, is healthier, and makes the best kani salad recipe. You can use any crab meat, really, but lump crab is the highest quality.
- Kelp Noodles – Traditional kani crab salad doesn’t use kelp noodles, but I thought they were a perfect fit for it. After all, kelp noodles are Japanese! And, they make this entire salad both filling and light at the same time.
- Cucumbers & Carrots – Thinly slice the cucumber and carrots into matchstick pieces.
For The Japanese Mayonnaise Dressing:
This dressing is a variation of sriracha mayo, with sesame oil and lemon juice added for flavor and to give it more of a dressing consistency:
- Mayonnaise – This makes the dressing super creamy. You can make your own homemade mayo, or otherwise this is my favorite clean-ingredient store-bought version. For a more traditional option, you can substitute kewpie, which is a Japanese mayonnaise made with just oil, egg yolks, and vinegar.
- Lemon Juice – Adds tang and zing. You could also use lime juice, or simply rice vinegar.
- Toasted Sesame Oil – This gives the salad traditional Japanese flavor.
- Sriracha – A must for the kani salad dressing recipe. If you don’t like spice, add just a touch for flavor.

How To Make A Kani Salad
This section shows how to make spicy kani salad, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Make dressing. In a small bowl, whisk together mayonnaise, lemon juice, toasted sesame oil, and sriracha. Chill in the refrigerator.

TIP: Chilling the dressing helps the flavors develop.
If you have time, you can chill for an hour or two, or even make it a few days ahead.
- Mix salad. In a large bowl, toss together kelp noodles, cucumber, carrots, and crab meat with the salad dressing. If needed, you can season with sea salt and black pepper to taste.


- Garnish. Top Japanese crab salad with sesame seeds, fish roe (tobiko is most common for kani salad recipes), and/or green onions if desired.

Variations
There are a couple of main ways you can customize this salad:
Substitute The Noodles
If you don’t have or like kelp noodles, you can also try these noodle subs:
- Zucchini noodles
- Spaghetti squash
- Shirataki noodles
- Cucumber noodles – This is the most common in a classic kani salad. You can spiralize them OR just cut into thin strips (basically just increase the cucumbers already in the recipe.)
Add Mango
Mango is a popular addition for these salads. Just cut one ripe mango into thin strips and mix with the rest of the kani salad ingredients.
Storage Instructions
This salad is best made fresh, but you can definitely make the dressing ahead (it’s even better if you do!) and prep the vegetables and kelp noodles. When you’re ready to serve, just toss everything together. Freezing is not recommended.
More Healthy Crab Recipes
If you’re like me and think kani salad recipes with real crab are the best kind, you’ll probably also like my other popular crab recipes:
Spicy Kani Salad Recipe
Spicy Kani Salad Recipe
An easy, spicy kani salad recipe with real crab meat! This Japanese crab salad is healthy, creamy, and takes just 10 minutes to whip up.
Recipe Video
Tap on the image below to watch the video.Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Salad
Dressing
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
-
Whisk together all the dressing ingredients. (For better flavor development, do this in advance and refrigerate until right before serving.)
-
Toss together the kelp noodles, cucumber, carrots, and crab meat. Mix in the dressing. If needed, season with salt and pepper to taste.
-
Garnish with sesame seeds or fish roe (optional).
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it!
Recipe Notes
Serving size: 1/4 of entire recipe
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
Want to save this recipe?
Create a free account to save your favorite recipes!
Sign Up To Save Recipes© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂

14 Comments
Deborah K Ireland
1I cannot wait to make this. I’m going to the store now for the ingredients. My husband does not share my enthusiasm for my keto recipes usually, but he will LOVE this. Thanks again, Maya!
Glenda
0Delicious! The crab and sauce with the crunchy cooling cucumber were a perfect balance. And I had never used kelp noodles before. We loved it! Thanks!
Laura Reese
0This was such an easy salad! Loved the recipe. Such a delicious flavor.
Erin
0If you like spicy, you’ll love this salad. Simple, yet tasty.
Julia
0Love love love this salad! This recipe is so simple to follow! Thanks for posting!
Biana
0This sounds like a simple and delicious seafood salad. Will be making it soon!
Sara Welch
0Such a quick and easy salad that does not disappoint! Easily, a new favorite recipe in my home!
Lindsay
0This looks so good! The kelp noodles are beautiful, although I think I would prefer to use vegetable noodles instead. Thanks for sharing!
Jayne
0With this being fresh crab season this will be our lunch tomorrow. Can’t wait thank you for sharing.
Gail Montero
0I love kani and this salad is right up my alley! Love all the flavors and textures here!
Lesley
0This recipe was a huge hit with my husband. We loved it.
v
0Is the crab meat raw or is it cooked? if it’s raw do you have to cook, and for how long and how?
Maya | Wholesome Yum
0Canned crab meat is already cooked, so you can just use it right away for the salad. If you buy fresh crab, you’d have to cook it.
Janet
0The only raw crab you will find at the fish counter is alive! The “fresh crab” you see in containers is already boiled or steamed.