Kani Salad

Kani Salad

I recently tried to make a Kani salad at home and was not disappointed. It didn’t take too long to make and it was a great meal prep idea! It would also be a great side or thing to keep in the fridge for snacking.

Here’s how to make it:

Kani Salad

Kani Salad

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  • 3 Kirby cucumbers (Persian or another small cucumber would also work)
  • 6 Imitation crab sticks
  • 2 tbsp Japanese mayo (I don't love mayo so I was a little light on it, you might want to add more)
  • The juice from 1/2 a lemon (add more to taste)
  • Squeeze of wasabi or kikkomanusa wasabi sauce (amount is entirely to your spice level)
  • Pokekake (or you could use furikake) it’s essentially just chopped seaweed, sesame seeds and salt


  • Peel and thinly slice your cucumbers. Then cut them into matchsticks and add to a bowl.
  • Using a fork, or your hands, break apart the crab sticks so they become stringy. Add to the same bowl.
  • Add the wasabi, mayo, lemon juice and pokekake and mix together. Give it a taste and adjust accordingly. Depending on spice levels and mayo preferences, you might want to adjust. Thats it! Enjoy!

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.