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Lettuce and Kanikama Salad with Sesame Dressing

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10 minutes
Servings 4
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This quick and easy salad, featuring crisp lettuce and kanikama (imitation crab), is tossed in a tasty soy-sesame dressing—a perfect, refreshing side for lunch or dinner!

Looking for more Japanese-style salads? Try these light and fresh salad recipes!

Lettuce and kanikama salad served on a plate.

Recipe Ingredients

You’ll need the following ingredients to make this salad:

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Lettuce and kanikama salad ingredients.
  • Kanikama: Also known as imitation crab sticks, kanikama is a processed seafood product made from white fish, such as pollock. It has a mildly sweet flavor and soft texture, commonly used in Japanese salads.
  • Lettuce: I used iceberg lettuce, the most common type in Japan. Other varieties, such as romaine, also work great for this salad.
  • Sesame Dressing: Combine soy sauce, sesame oil, rice vinegar, honey, and toasted sesame seeds for a Japanese-style dressing.
  • Rice Vinegar: You can substitute with other mild vinegars or use lemon juice.
  • Honey: Swap with sugar, maple syrup, or agave syrup. You can also omit it for a less sweet or low-sugar option.

How To Make Lettuce and Kanikama Salad: STEP BY STEP 

Here’s a quick visual guide! Check the recipe card below for the video and full details!

How to make lettuce and kanikama salad.

Step 1

Wash and dry the lettuce, then tear into bite-sized pieces.

How to make lettuce and kanikama salad.

Step 2

Tear kanikama into thin strips.

How to make lettuce and kanikama salad.

Step 3

Shake all dressing ingredients in a jar until well combined.

How to make lettuce and kanikama salad.

Step 4

In a bowl, combine lettuce and kanikama. Add dressing and toss gently.

Lettuce and kanikama salad served on a plate.

Plate the salad, add extra dressing or sesame seeds if you like, and enjoy!

Recipe Tips

  • Keep the lettuce and dressing separate until just before serving to keep the salad fresh.
  • Add a little dressing at a time—you can always add more, but you can’t take it out!
  • To make it more filling, toss in boiled eggs, edamame, or tofu.

Vegetable Variations

Here are some delicious vegetable additions you can mix into this salad:

  • Onions
  • Carrots
  • Corn
  • Cucumbers
  • Bell Peppers
  • Tomatoes

What To Serve With

To complement this salad, I recommend serving it with Japanese tamago sando and cabbage and tomato miso soup!

Lettuce and kanikama salad served on a plate.

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Leave a Rating!

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Lettuce and Kanikama Salad with Sesame Dressing

No ratings yet
Prep: 10 minutes
Total: 10 minutes
Servings: 4
Author: Juri Austin
This quick and easy salad, featuring crisp lettuce and kanikama (imitation crab), is tossed in a tasty soy-sesame dressing—a perfect, refreshing side for lunch or dinner!
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Lettuce and kanikama salad served on a plate.
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Ingredients
  

  • ¼ head Lettuce, torn into bite-sized pieces (about 3 cups)
  • 1 cup Kanikama, shredded (about 150 g)
For the Sesame Dressing
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Honey
  • 1 tsp Toasted Sesame Seeds

Instructions
 

  1. Prep the Ingredients: Wash the lettuce thoroughly and dry it well using a salad spinner or paper towels. Tear into bite-sized pieces. Pull apart the kanikama into thin strips.
  2. Make the Dressing: Combine all the dressing ingredients in a small jar with a lid. Shake well until fully blended.
  3. Toss the Salad: In a large mixing bowl, add the lettuce and kanikama. Drizzle a few tablespoons of the dressing over the salad and toss gently until the salad is evenly coated.
  4. Serve: Transfer the salad to a serving plate. Add extra dressing or a sprinkle of sesame seeds on top. Enjoy!

Video

YouTube video

Notes

  • Substitutions: You can replace rice vinegar with a mild vinegar or a splash of lemon juice. For honey, use sugar, maple syrup, or omit it for a low-sugar option.
  • Keep the lettuce and dressing separate until just before serving to keep the salad fresh.
  • Add a little dressing at a time—you can always add more, but you can’t take it out!
  • To make it more filling, toss in boiled eggs, edamame, or tofu.

Nutrition

Serving: 1servingCalories: 105kcalCarbohydrates: 14gProtein: 4g

This nutritional information is estimated and provided for general reference only.

Course: Salad
Cuisine: Japanese
Keyword: kanikama salad

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Juri Austin

Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

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