This surimi crab salad is my go-to side for barbecues and one of my favorite fillings for quick, refreshing sandwiches paired with crusty homemade bread. It's lighter than the usual crab stick salads with rice, but still packed with that sweet, briny surimi flavor and the crisp cabbage-and-carrot crunch I love. I've tested it for weeknights, potlucks, and lazy summer dinners, and it disappears every single time.
I love how the roasted sesame seeds add a toasty depth that makes the whole bowl taste restaurant-worthy without any special prep. It only takes 10 minutes to toss this salad (perfect for a dinner under 30 minutes), and surprisingly, kids don't even notice they've eaten loads of nutritious, fresh veggies in one delicious meal.
Ingredients You'll Need
This is a really easy recipe that doesn't require a ton of fancy ingredients or specific cooking skills. To make this easy salad, you'll need surimi (imitation crab) sticks, fresh cabbage and carrot, roasted sesame seeds, ground black pepper, salt, fresh dill, and mayo.
⭐ Homemade Mayonnaise In Under 10 Minutes
I always make mayo at home. I mean, why wouldn't I if it only takes 10 minutes to make with my pantry staples and tastes much better than store-bought mayonnaise full of preservatives? If my picky kids love it, it must be good. Just follow the easy instructions and make your own mayonnaise in no time. It's a perfect match for this salad.
As for the surimi, I prefer snow crab sticks for their mild flavor and colorful look. Depending on the desired look, you can either cut or tear them. A perfect way to allow your kids to participate!
Step-By-Step Instructions
- Grate or julienne the carrot using a grater or a veggie peeler.
2. Cut the imitation crab and cabbage into smaller pieces.
3. Add carrot, surimi, cabbage, salt, pepper, mayonnaise, roasted sesame seeds, and chopped fresh dill in a medium bowl and mix.
4. Serve as a side dish, a light dinner, or as a filling for sandwiches or tacos.
Kids eat with their eyes first (well, maybe not only kids), so make sure their eyes feast. For this salad, I always prefer young spring cabbage that's a darker green and has softer leaves. Paired with bright orange carrots and orangy-red surimi, it's a playful, fun salad kids will appreciate.
In the picnic season, I also love to make toasted sandwiches with this salad filling to ensure kids have a healthy snack they'll actually eat instead of bringing it back home untouched. Why toasted? To match the overall crunchy vibe and to avoid sogginess.
Crunchy No-Rice Surimi Salad with Veggies
Equipment
- 1 grater or julienne peeler
Ingredients
- 1 large carrot
- ½ small cabbage (young spring cabbage)
- 5 oz (150 g) surimi (imitation crab) sticks
- 1 teaspoon roasted sesame seeds white or a mix of white/black sesame seeds
- 3 tablespoon mayonnaise
- salt and pepper to taste
- fresh dill
Instructions
- Grate or julienne the carrot using a grater or vegetable peeler.
- Cut the imitation crab and cabbage into small pieces.
- Add the carrot, surimi, cabbage, salt, pepper, mayonnaise, roasted sesame seeds, and chopped fresh dill to a medium bowl and mix.
- Serve as a side dish, a light dinner, or as a filling for sandwiches or tacos.
Notes
- Whenever possible, opt for young spring cabbage that's softer and more vibrant.
- Store in an airtight container in the fridge for 1-2 days.
Nutrition Information
Disclaimer: This label was generated using an online calculator and might not be 100% accurate.
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