Cabbage Kani Salad
Cabbage Kani Salad: A Delicious Flavor Combination for a Quick Side Dish
If you’re looking for a quick and flavorful Japanese-inspired side dish, this Cabbage Kani Salad is just what you need. It’s made with crisp cabbage, shredded Kanikama (imitation crab), and a savory sesame dressing that’s both light and addictive.
This salad is inspired by the Japanese flavor concept called “Uma-shio” (うま塩) — “uma” means delicious, and “shio” means salt. Together, uma-shio describes a perfectly balanced “deliciously salted” taste. It’s the kind of simple yet irresistible flavor that makes you keep reaching for another bite.
Whether you serve it alongside grilled fish, rice bowls, or as a refreshing side to your main dish, this cabbage kani salad comes together in just 15 minutes and is guaranteed to please your taste buds.
Why You’ll Love This Recipe
This Cabbage Kani Salad is not only quick and easy but also packed with savory uma-shio goodness — the kind of simple, satisfying flavor that pairs perfectly with any Japanese meal. It’s the ultimate “refreshing yet savory” side dish that your family will love!
Tips & Serving Ideas
For extra crunch, try adding thinly sliced cucumber or julienned carrots.
You can substitute torigara with a small amount of chicken bouillon if needed.
This salad tastes even better after chilling for 10–15 minutes, allowing the flavors to meld.
RECIPE
Servings: 4-5
Time: 15 min
Ingredients:
1/2 small cabbage
5 pcs kanikama sticks (imitation crab)
1 tsp salt
3 tbsp sesame seeds
2 tbsp sesame oil
1/2 tbsp torigara powder (chicken stock)
black pepper
Instructions:
Prepare the cabbage:
Cut the cabbage into bite-sized pieces, removing any tough outer leaves.Rinse and drain well.
Rub the cabbage with a little salt to help soften it and draw out excess moisture.
Let it sit for a few minutes, then gently squeeze out any water if needed.
Add the Kanikama:
Shred the Kanikama sticks by hand and add them to the cabbage.Season:
Add torigara powder, sesame oil, sesame seeds, black pepper to taste.Mix and serve:
Toss everything together until well combined and evenly coated.Serve immediately or chill briefly before serving.
My Kitchen Tool:
Motoshige Mortar is perfect for grinding sesame seeds
What is Kanikama?
It’s known as imitation crab meat, and it’s a popular seafood product. Despite its name, Kanikama does not actually contain any real crab meat. Instead, it is made from a combination of ingredients to replicate the taste, texture, and appearance of crab meat.
The main ingredient used in Kanikama is Surimi, which is a paste-like substance made from fish meat. Surimi is typically made from white-fleshed fish such as pollock, hake, or whiting. The fish meat is filleted, deboned, and minced to create a fine texture. It is then mixed with other ingredients to enhance its flavor and binding properties. To create the characteristic taste and aroma of crab, flavorings and seasonings are added to the surimi mixture.
After the surimi mixture is prepared, it is shaped into the familiar form of crab legs or sticks. This is typically done using a molding machine that shapes the mixture into the desired shape. The formed Kanikama is then cooked, often by steaming or boiling, to set its texture and remove any raw fish taste.
