Cook the rice noodles according to the package instructions (this will usually only take a couple of minutes). Strain and reserve.
In a large bowl, combine crab meat, cucumber, carrot and green onions. Add rice noodles.
In a small bowl, combine mayonnaise, rice wine vinegar, honey and sriracha to dress.
Mix the salad slightly.
Sprinkle with sesame seeds and any salt and pepper to taste.
Let stand in the fridge for 30 minutes before serving.
Will keep in the refrigerator for up to 3 days.
1 tablespoon rice wine vinegar
1 teaspoon of honey
1 teaspoon of sriracha
1-2 teaspoons of sesame
Salt + pepper, To taste
Cook the rice noodles according to the package instructions (this will usually only take a couple of minutes). Strain and reserve.
In a large bowl, combine crab meat, cucumber, carrot and green onions. Add rice noodles.
In a small bowl, combine mayonnaise, rice wine vinegar, honey and sriracha to dress.
Mix the salad slightly.
Sprinkle with sesame seeds and any salt and pepper to taste.
Let stand in the fridge for 30 minutes before serving.
Will keep in the refrigerator for up to 3 days.
1/4 cup mayonnaise
1 tablespoon rice wine vinegar
1 teaspoon of honey
1 teaspoon of sriracha
1-2 teaspoons of sesame
Salt + pepper, To taste
Cook the rice noodles according to the package instructions (this will usually only take a couple of minutes). Strain and reserve.
In a large bowl, combine crab meat, cucumber, carrot and green onions. Add rice noodles.
In a small bowl, combine mayonnaise, rice wine vinegar, honey and sriracha to dress.
Mix the salad slightly.
Sprinkle with sesame seeds and any salt and pepper to taste.
Let stand in the fridge for 30 minutes before serving.
Will keep in the refrigerator for up to 3 days.
1/4 cup mayonnaise
1 tablespoon rice wine vinegar
1 teaspoon of honey
1 teaspoon of sriracha
1-2 teaspoons of sesame
Salt + pepper, To taste
Cook the rice noodles according to the package instructions (this will usually only take a couple of minutes). Strain and reserve.
In a large bowl, combine crab meat, cucumber, carrot and green onions. Add rice noodles.
In a small bowl, combine mayonnaise, rice wine vinegar, honey and sriracha to dress.
Mix the salad slightly.
Sprinkle with sesame seeds and any salt and pepper to taste.
Let stand in the fridge for 30 minutes before serving.
Will keep in the refrigerator for up to 3 days.
3 green onions, sliced
1/4 cup mayonnaise
1 tablespoon rice wine vinegar
1 teaspoon of honey
1 teaspoon of sriracha
1-2 teaspoons of sesame
Salt + pepper, To taste
Cook the rice noodles according to the package instructions (this will usually only take a couple of minutes). Strain and reserve.
In a large bowl, combine crab meat, cucumber, carrot and green onions. Add rice noodles.
In a small bowl, combine mayonnaise, rice wine vinegar, honey and sriracha to dress.
Mix the salad slightly.
Sprinkle with sesame seeds and any salt and pepper to taste.
Let stand in the fridge for 30 minutes before serving.
Will keep in the refrigerator for up to 3 days.
1 big carrot, Chop in 3 -inch matches
3 green onions, sliced
1/4 cup mayonnaise
1 tablespoon rice wine vinegar
1 teaspoon of honey
1 teaspoon of sriracha
1-2 teaspoons of sesame
Salt + pepper, To taste
Cook the rice noodles according to the package instructions (this will usually only take a couple of minutes). Strain and reserve.
In a large bowl, combine crab meat, cucumber, carrot and green onions. Add rice noodles.
In a small bowl, combine mayonnaise, rice wine vinegar, honey and sriracha to dress.
Mix the salad slightly.
Sprinkle with sesame seeds and any salt and pepper to taste.
Let stand in the fridge for 30 minutes before serving.
Will keep in the refrigerator for up to 3 days.
1/2 Great English cucumber, Chop in 3 -inch matches
1 big carrot, Chop in 3 -inch matches
3 green onions, sliced
1/4 cup mayonnaise
1 tablespoon rice wine vinegar
1 teaspoon of honey
1 teaspoon of sriracha
1-2 teaspoons of sesame
Salt + pepper, To taste
Cook the rice noodles according to the package instructions (this will usually only take a couple of minutes). Strain and reserve.
In a large bowl, combine crab meat, cucumber, carrot and green onions. Add rice noodles.
In a small bowl, combine mayonnaise, rice wine vinegar, honey and sriracha to dress.
Mix the salad slightly.
Sprinkle with sesame seeds and any salt and pepper to taste.
Let stand in the fridge for 30 minutes before serving.
Will keep in the refrigerator for up to 3 days.
Enjoy the freshness of Kani salad In this dish of healthy Japanese seafood, sour and spicy. All you need is 10 minutes and some simple ingredients to make this delicious Surimi salad recipe.
Rapid mave tips
Use fresh or imitation crab. In general, Kani’s salad uses imitation crab (“Kanikama” means imitation crab meat), however, you can also wear fresh crab meat if you prefer.
Ready in 10 minutes. This Japanese crab salad joins in minutes! It is honestly very easy. I recommend relaxing it before serving, but that’s how I like it.
Cut vegetables into matches. In general, cucumber and carrot are cut into matches.
Mix gently. Because crab meat is so fragile, I recommend mixing this salad gently to prevent it from decomposing too much.
Add spices. This Kani Sriracha salad recipe to add a kick. If you prefer yours with less or more spices, feel free to adjust.
What is the Kani salad?
The Kani salad (also called surimi salad) is a Japanese crab salad that is served as a traditional garrison. In general, it is made with fresh vegetables (cucumber, carrots, onion) with imitation crab meat and a creamy seasoning based on mayonnaise.
It is my reference order when I want some additional vegetables in my favorite sushi restaurant!
Ingredients in Kani salad
Imitation crab meat – o Use fresh crab. I usually buy the imitation crab sticks and then trituro with a fork or my hands. Alternatively, you can buy pre-triturated surimi.
Cucumber -Corte in matches that have approximately 3 inches long.
Carrots – It is also cut in 3 -inch matches. Try to keep your carrots and cucumbers even sizes.
Green onion– In fine slices.
Rice noodles – These are not traditional, but I like to make this salad a bit more distressed.
Mayonnaise – You can also use simple Greek yogurt if you don’t have mayonnaise.
Rice wine vinegar – This adds some acidity.
Honey – To balance flavors with a little sweetness.
Sriracha – Optional but I like a kick!
Sesame seeds – Feel free to provide for these, if you wish.
Salt + pepper – Add to taste.
How to make Kani salad
Step 1: Do noodles
Cook the rice noodles according to the package instructions (this will usually only take a couple of minutes). Strain and reserve.
Step 2: Combine salad
In a large bowl, combine crab meat, cucumber, carrot and green onions. Add rice noodles.
Step 3: Make dress
In a small bowl, combine mayonnaise, rice wine vinegar, honey and sriracha to dress.
Step 4: Dress + Serve
Mix the salad slightly. Sprinkle with sesame seeds and any salt and pepper to taste. Let stand in the refrigerator for 30 minutes before serving (ideal but not essential).
Easy swaps and substitutions
Change the noodles. Rice noodles can be replaced with algae noodles or ran noodles, if you wish. I could also omit for a more traditional surimi salad.
Use fresh crab. Feel free to use fresh crab instead of imitation crab.
Add sweetness. Mixing a mango or sliced pineapple would be a great addition.
Use yogurt. If you don’t have mayonnaise (or you don’t like it), feel free to exchange yogurt for mayonnaise in equal amounts.
Omits crab meat. This will do this vegetarian recipe (not vegan).
Frequent questions
How like this crab salad?
In general, Kani’s salad is eaten refrigerated, so I like to place mine in the refrigerator for at least 30 minutes before serving.
Can I use fresh crab?
Absolutely. The surimi salad can easily be done with fresh crab if you can get access to it. The flavors are even better in my opinion!
Is this spicy salad?
This depends on the amount of sriracha you use. I find that you have a small kick, but do not hesitate to adjust according to spice preferences.
Is this salad without gluten?
Yes it is! While using rice noodles, this salad does not contain gluten.
Storage instructions
Save your surimi salad excess in a hermetic container in the refrigerator for up to 3 days. I do not recommend freezing this salad.
More salad recipes:
Print
Kani salad
5 stars 4 stars 3 stars 2 stars 1 star
Without reviews
Enjoy the freshness of Kani salad In this dish of healthy Japanese seafood, sour and spicy. All you need is 10 minutes and some simple ingredients to make this delicious Surimi salad recipe.
Author: Davida Lederle
Preparation time:10 minutes
Cooking time:10 minutes
Total time:10 minutes
Produce:4 portions 1unknown
Category:Salad
Method:Cook
Kitchen:Japanese
Diet:Gluten without
4 oz Rice noodles
4 oz of imitation crab meat (or real crab), grated
1/2 Great English cucumber, Chop in 3 -inch matches
1 big carrot, Chop in 3 -inch matches
3 green onions, sliced
1/4 cup mayonnaise
1 tablespoon rice wine vinegar
1 teaspoon of honey
1 teaspoon of sriracha
1-2 teaspoons of sesame
Salt + pepper, To taste
Cook the rice noodles according to the package instructions (this will usually only take a couple of minutes). Strain and reserve.
In a large bowl, combine crab meat, cucumber, carrot and green onions. Add rice noodles.
In a small bowl, combine mayonnaise, rice wine vinegar, honey and sriracha to dress.
Mix the salad slightly.
Sprinkle with sesame seeds and any salt and pepper to taste.
Let stand in the fridge for 30 minutes before serving.
Will keep in the refrigerator for up to 3 days.
Enjoy the freshness of Kani salad In this dish of healthy Japanese seafood, sour and spicy. All you need is 10 minutes and some simple ingredients to make this delicious Surimi salad recipe.
Rapid mave tips
Use fresh or imitation crab. In general, Kani’s salad uses imitation crab (“Kanikama” means imitation crab meat), however, you can also wear fresh crab meat if you prefer.
Ready in 10 minutes. This Japanese crab salad joins in minutes! It is honestly very easy. I recommend relaxing it before serving, but that’s how I like it.
Cut vegetables into matches. In general, cucumber and carrot are cut into matches.
Mix gently. Because crab meat is so fragile, I recommend mixing this salad gently to prevent it from decomposing too much.
Add spices. This Kani Sriracha salad recipe to add a kick. If you prefer yours with less or more spices, feel free to adjust.
What is the Kani salad?
The Kani salad (also called surimi salad) is a Japanese crab salad that is served as a traditional garrison. In general, it is made with fresh vegetables (cucumber, carrots, onion) with imitation crab meat and a creamy seasoning based on mayonnaise.
It is my reference order when I want some additional vegetables in my favorite sushi restaurant!
Ingredients in Kani salad
Imitation crab meat – o Use fresh crab. I usually buy the imitation crab sticks and then trituro with a fork or my hands. Alternatively, you can buy pre-triturated surimi.
Cucumber -Corte in matches that have approximately 3 inches long.
Carrots – It is also cut in 3 -inch matches. Try to keep your carrots and cucumbers even sizes.
Green onion– In fine slices.
Rice noodles – These are not traditional, but I like to make this salad a bit more distressed.
Mayonnaise – You can also use simple Greek yogurt if you don’t have mayonnaise.
Rice wine vinegar – This adds some acidity.
Honey – To balance flavors with a little sweetness.
Sriracha – Optional but I like a kick!
Sesame seeds – Feel free to provide for these, if you wish.
Salt + pepper – Add to taste.
How to make Kani salad
Step 1: Do noodles
Cook the rice noodles according to the package instructions (this will usually only take a couple of minutes). Strain and reserve.
Step 2: Combine salad
In a large bowl, combine crab meat, cucumber, carrot and green onions. Add rice noodles.
Step 3: Make dress
In a small bowl, combine mayonnaise, rice wine vinegar, honey and sriracha to dress.
Step 4: Dress + Serve
Mix the salad slightly. Sprinkle with sesame seeds and any salt and pepper to taste. Let stand in the refrigerator for 30 minutes before serving (ideal but not essential).
Easy swaps and substitutions
Change the noodles. Rice noodles can be replaced with algae noodles or ran noodles, if you wish. I could also omit for a more traditional surimi salad.
Use fresh crab. Feel free to use fresh crab instead of imitation crab.
Add sweetness. Mixing a mango or sliced pineapple would be a great addition.
Use yogurt. If you don’t have mayonnaise (or you don’t like it), feel free to exchange yogurt for mayonnaise in equal amounts.
Omits crab meat. This will do this vegetarian recipe (not vegan).
Frequent questions
How like this crab salad?
In general, Kani’s salad is eaten refrigerated, so I like to place mine in the refrigerator for at least 30 minutes before serving.
Can I use fresh crab?
Absolutely. The surimi salad can easily be done with fresh crab if you can get access to it. The flavors are even better in my opinion!
Is this spicy salad?
This depends on the amount of sriracha you use. I find that you have a small kick, but do not hesitate to adjust according to spice preferences.
Is this salad without gluten?
Yes it is! While using rice noodles, this salad does not contain gluten.
Storage instructions
Save your surimi salad excess in a hermetic container in the refrigerator for up to 3 days. I do not recommend freezing this salad.
More salad recipes:
Print
Kani salad
5 stars 4 stars 3 stars 2 stars 1 star
Without reviews
Enjoy the freshness of Kani salad In this dish of healthy Japanese seafood, sour and spicy. All you need is 10 minutes and some simple ingredients to make this delicious Surimi salad recipe.
Author: Davida Lederle
Preparation time:10 minutes
Cooking time:10 minutes
Total time:10 minutes
Produce:4 portions 1unknown
Category:Salad
Method:Cook
Kitchen:Japanese
Diet:Gluten without
4 oz Rice noodles
4 oz of imitation crab meat (or real crab), grated
1/2 Great English cucumber, Chop in 3 -inch matches
1 big carrot, Chop in 3 -inch matches
3 green onions, sliced
1/4 cup mayonnaise
1 tablespoon rice wine vinegar
1 teaspoon of honey
1 teaspoon of sriracha
1-2 teaspoons of sesame
Salt + pepper, To taste
Cook the rice noodles according to the package instructions (this will usually only take a couple of minutes). Strain and reserve.
In a large bowl, combine crab meat, cucumber, carrot and green onions. Add rice noodles.
In a small bowl, combine mayonnaise, rice wine vinegar, honey and sriracha to dress.
Mix the salad slightly.
Sprinkle with sesame seeds and any salt and pepper to taste.
Let stand in the fridge for 30 minutes before serving.
![Spicy Kani salad [Restaurant-Quality!] – The healthy mave](https://i1.wp.com/www.thehealthymaven.com/wp-content/uploads/2025/03/kani-salad-13.jpg?w=758&resize=758&ssl=1 "Spicy Kani salad [Restaurant-Quality!] – The healthy mave")
