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Quick Cucumber Salad with Crab Meat (Kani Salad)

A refreshing, creamy, and crunchy Japanese steakhouse-style salad made with crisp cucumbers, shredded imitation crab, and a savory mayonnaise dressing.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: American, Fusion, Japanese
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 medium English or Persian cucumbers thinly sliced
  • 16 oz imitation crab meat shredded or flaked
  • 2 stalks green onions chopped
  • 1 tbsp sesame seeds toasted
Creamy Dressing
  • 0.5 cup mayonnaise Kewpie preferred
  • 1 tbsp rice vinegar
  • 1 tsp soy sauce
  • 0.5 tsp sugar
  • 0.5 tsp sesame oil
  • 1 pinch salt and pepper to taste

Equipment

  • Mixing bowls
  • Knife
  • Cutting Board
  • Whisk

Method
 

  1. Wash cucumbers and slice them thinly into rounds or half-moons. (Optional: toss with a pinch of salt and let drain for 10 minutes to remove excess water).
  2. Shred the imitation crab meat into thin strips by rolling it between your hands or using a fork.
  3. In a small bowl, whisk together mayonnaise, rice vinegar, soy sauce, sugar, and sesame oil until smooth.
  4. Place cucumbers and shredded crab in a large bowl.
  5. Pour the dressing over the salad and toss gently until everything is evenly coated.
  6. Top with chopped green onions and toasted sesame seeds.
  7. Serve immediately or chill for 30 minutes for best flavor.

Notes

For a spicy kick, add 1-2 teaspoons of Sriracha to the dressing.