Surimi Salad: Creamy, Crisp, and Fresh
Surimi Salad combines tender imitation crab, crunchy vegetables, and a cool lemon-dill dressing for a fresh, creamy lunch or side.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Lunch, Salad, Side Dish
- Cuisine: Asian, Japanese
Ingredients
- Mayonnaise — ½ cup
- Freshly squeezed juice — from ½ lemon
- Rice wine vinegar — ½ tablespoon
- Minced fresh dill — 2 tablespoons
- Salt — ½ teaspoon
- Freshly ground black pepper — ¼ teaspoon
- Shredded imitation crab — 1 pound
- Diced Roma tomato — 1
- Cucumber, halved and cut into very thin slices — ½
- Celery ribs, sliced very thinly — 2
- Finely minced red onion — ½
Instructions
- Whisk the mayonnaise with the lemon juice, rice wine vinegar, dill, salt, and black pepper until smooth.
- Combine the shredded imitation crab, tomato, cucumber, celery, and red onion in a large bowl.
- Pour the creamy dressing over the salad, then fold gently until every ingredient is evenly coated.
- Bring the salad to the table well chilled.
Notes
- Begin with refrigerated ingredients so the finished salad stays cool and refreshing.
- Slice the vegetables into similar-sized pieces for balanced flavor and crunch in every bite.
- Fold carefully to preserve the tender crab strands and crisp vegetable texture.
- Keep leftovers sealed in the refrigerator and enjoy them within 2 days.
- Avoid freezing, since the fresh vegetables can soften and the mayonnaise dressing may separate.
Nutrition
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 1110 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g polyunsaturated fat; 5 g monounsaturated fat
- Trans Fat: 0.1 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 24 mg
Keywords: Surimi Salad, imitation crab salad, Japanese crab salad, creamy seafood salad