Crunchy No-Rice Surimi Salad with Veggies
A simple imitation crab salad with crunchy cabbage, carrot, and roasted sesame seeds, all tossed in a creamy mayo-based dressing.
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.
