Dessert

Japanese Kani Side Salad Recipe

Name: Japanese Kani Side Salad Recipe
Prep time: 20 min
Total time: 2 h 20 min
Cuisine: Japanese
Ingredients: 454 grams imitation crab meat; 2 large carrots, peeled and julienned; 1/2 large cabbage, shredded; 1 cup canned corn, drained well; 1/4 cup finely chopped fresh parsley; 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

Byrami Hayes January 19, 2026January 19, 2026

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Introduction

This Japanese Kani Side Salad is a refreshing and flavorful dish made with imitation crab, fresh vegetables, and a tangy mayonnaise dressing. It’s simple to prepare and perfect as a light side or appetizer for any meal.

The image shows a long white bowl filled with a colorful coleslaw mix. The dish has multiple layers, beginning with a base of finely shredded white and light green cabbage, topped with thin strips of orange and light pink vegetables, possibly carrots and pickled onions. Small yellow corn kernels are scattered evenly on the top layer along with tiny black sesame seeds, adding contrast to the bright colors. The textures appear fresh and crunchy. A woman's hand holds the bowl on the left side, and a dark utensil is placed near the bottom right corner. The surface underneath is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

454 grams imitation crab meat
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

Instructions

Step 1: Transfer the imitation crab meat, julienned carrots, shredded cabbage, drained corn, and chopped parsley into a large mixing bowl. Set aside while preparing the dressing.
Step 2: In a smaller bowl, whisk together mayonnaise, lemon juice, garlic powder, onion powder, salt, ground black pepper, and toasted sesame seeds until smooth and well combined.
Step 3: Pour the dressing over the bowl with the salad ingredients. Using tongs, toss everything gently but thoroughly to ensure the salad is evenly coated with the dressing.
Step 4: The salad can be served immediately, but for best flavor, cover it and refrigerate for at least two hours. Before serving, toss once more to redistribute the dressing.

Tips & Variations

For added crunch, sprinkle some toasted sliced almonds or crushed rice crackers just before serving.
Swap out imitation crab for real crab meat if you prefer a more authentic taste.
Adjust the lemon juice to your taste for a more or less tangy dressing.
Use light or vegan mayonnaise to lighten the salad or accommodate dietary preferences.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best eaten fresh as the vegetables will soften over time. When ready to serve again, give it a gentle toss to redistribute the dressing. Avoid freezing, as the texture will be affected.

How to Serve

A large white bowl filled with a creamy pasta salad that has three main layers: the bottom layer is short pasta pieces coated lightly with a creamy white sauce, the middle layer has small bits of pink ham mixed evenly throughout, and the top layer is covered with shredded pale yellow cheese and sprinkled with small green herb pieces. On the right side of the bowl rests a wooden spoon partially covered by the salad. The bowl is placed on a white marbled surface, with a bright green lime and green herbs blurred in the background photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, it’s best to prepare it a few hours in advance to allow the flavors to meld, but try to consume it within 2 days for the freshest taste and texture.