Kani Cucumber Salad

Kani Cucumber Salad (5-Minute Japanese Side Dish)

Need a quick and flavorful side dish for dinner? Or maybe something easy your kids can munch on right after school? This Kani Cucumber Salad checks both boxes in our household. It started as a simple side for weeknight meals, but it quickly became one of my kids’ favorite after-school snacks. (Because you know what they ask the moment they walk through the door… “I’m hungry!!”)

With just 5 ingredients and 5 minutes of prep time, this refreshing, umami-packed salad will become a regular in your kitchen too.

RECIPE

Servings: 2-3

Time: 5 min

Ingredients:

2 Persian cucumbers
4–5 pcs kanikama (imitation crab sticks)
4 tbsp sesame seeds
1/2 tbsp mentsuyu (noodle soup base)
3 tbsp Japanese mayonnaise

My Kitchen Tools

Mortar

Instructions:

Prep the veggies and crab:
Cut the cucumbers into thin strips.
Shred the kanikama by hand for that classic texture.
Make the dressing:
Grind the sesame seeds using a mortar and pestle.
Mix in the mentsuyu and mayonnaise.
Toss and serve:
Combine everything in a bowl and mix well.
Serve immediately or chill for a bit—it’s delicious both ways!

ingredients shopping

Storage Tips

You can store leftovers in an airtight container in the fridge for up to 1-2 day since the cucumber liquid makes the sauce watery. It’s best enjoyed fresh while the cucumbers are still crisp.