(Kani Salad)

Green Papaya and Crab Salad

Wife with the Knife

This Green Papaya and Crab Salad is a vibrant, refreshing dish that’s packed with flavor and texture. The crisp, slightly tart green papaya pairs perfectly with sweet, tender imitation crab, while the julienned carrot and cucumber add crunch and freshness. A creamy and slightly tangy Japanese dressing, made with Kewpie mayonnaise, sesame oil, and a hint of sweetness from honey, ties everything together. Topped with fish roe and sesame seeds for added umami and texture, this salad is a delightful and light dish perfect as a side or appetizer.

Print Recipe Pin Recipe

Prep Time 20

Chill Time 10

Total Time 30

Course Appetizer, Salad, Side Dish, starter

Cuisine Japanese

Servings 4

Ingredients

Salad

1 med green papaya
14 oz imitation crab sticks approx. 12 sticks or 2 cups, shredded into thin strips
1 carrot peeled and julienned
½ cucumber julienned
2 green onion stalks finely sliced
2-3 tbsp Japanese fish roe/eggs optional

Dressing

Salad Dressing
7 tablespoons Japanese Kewpie Mayonnaise or regular mayonnaise
1½ teaspoons soy sauce
1 tbs sesame oil
6 table spoons rice vinegar or 4-5 tablespoons lemon or lime juice; black vinegar or yuzu can also be used, see notes below
2 teaspoons honey or maple syrup or sugar
2½ tablespoons toasted sesame seeds
2 tablespoons Sriracha chili sauce optional, for a spicy kani salad

Instructions

Peel and julienne the carrot and cucumber.
Shred the imitation crab sticks into thin strips.
Peel and shred the green papaya into thin strips (you can use a mandolin or grater for best results).
Finely slice the green onions.
In a small bowl, whisk together the Kewpie mayonnaise, soy sauce, sesame oil, rice vinegar (or chosen vinegar/citrus), honey, toasted sesame seeds, and Sriracha (if using). Adjust seasoning to taste.
a large mixing bowl, combine the prepared papaya, crab, carrot, cucumber, and green onion.
Add the dressing and toss gently to coat all ingredients.
If using, top the salad with fish roe/eggs for added texture and flavour.
Serve immediately or let chill for 5-10 minutes for the flavours to meld.

Notes

Yuzu Juice: Use 3-4 tablespoons to replace the acidity of rice vinegar or lemon/lime juice for a unique citrus flavour.
Soy Sauce & Vinegar Substitutes: You can adjust the type of soy sauce and vinegar used depending on your taste preferences. Light soy sauce is less salty, and black vinegar will add a deeper, more complex flavour.
Storage: This salad is best served fresh, but leftovers can be stored in the fridge for up to a day. The papaya and veggies may soften, but the dressing will keep the flavours intact. Store in an airtight container.

Tried this recipe?