When crabs are expensive, or not approachable, I always turn to this delicious and inexpensive alternative. Surimi so closely resembles seafood, and I make delicious Fishballs and Fish sausages with it too. You might also have read “imitation crab meat” somewhere at your local grocery stores. Yup! That is Surimi. It is the white flesh of fish, Which is processed to form a paste and shaped into long, thin strips. Sometimes, a bit of crab meat is also added to mimic the crab, but the taste does not resemble much. Surimi tastes more like fish.
So if you are craving a delicious seafood appetizer, get some surimi and make this creamy Japanese-style salad. Mayo and sour cream lend it a creamy texture, while cabbage and corn add to the crunch. You can add any one of your favorite fruits to the salad, so I have added a mango because why not? The recipe is so easy and closely resembles my favorite salami pasta salad! Pair it up with some delicious Honey Lemon Pepper wings and serve at the next family dinner.
Why would you like the recipe:
- It is a quick fix when you can think of nothing else to cook, or have less time.
- Surimi salad is creamy, refreshing, and delicious. You can enjoy it as a complete meal or a light snack.
- Use low-calorie mayonnaise and Greek yogurt to make it keto-friendly
- It is an ideal meal to include in a weight-loss diet.
- Serve it at Potluck dinners, festivities, beach parties, or Independence Day celebrations.
Ingredients For Surimi Salad
- 300 g surimi
- 2 cups chopped cabbage
- 1 mango cubed
- ½ cup corn kernels
- ¼ cup sour cream or Greek yogurt
- ¼ cup mayonnaise
- 2 serrano peppers
- Salt and Black pepper up to taste
Ingredient Notes
Surimi:
Surimi is already mixed with other ingredients while it is being processed, so it does not need much seasoning. It is mostly in the shape of a long strip, so you may need to chop it roughly or shred it before using it. Compared to real crab meat, it is affordable and easily available.
Cabbage:
Being a popular salad vegetable, cabbage lends its crunch and a variety of nutrients to this salad. Cut into cubes or chop finely as you like.
Mango:
I add Mango because it is my favorite, but do try Avocado as it makes the salad incredibly nutritious and healthy.
Corn Kernels
In all my recipes, I always recommend using fresh corn, boiling it yourself, and then using its kernels. But if you can’t use fresh ones, you can use canned sweet corn after removing its water.
Sour Cream
Sour cream makes the salad creamy, although it might make it more hearty and add to the caloric count of the salad.
Mayonnaise
Like all salads, Mayonnaise makes the base of the salad dressing and holds all the ingredients together.
Serrano Peppers
Serrano peppers account for the mild spiciness of the salad.
Salt and Pepper: Use as per taste to season the salad.
How to make the Surimi Salad?
Step one: Preparation
- Thaw the surimi and remove it from its wrapper. Shred or roughly chop as required.
- Add chopped surimi to a salad bowl. Set aside.
- Remove the seeds from the serrano peppers and chop them finely. Deseeding them will keep the spice content in check.
- Chop cabbage finely and cut the mango into chunks.
- To present the salad nicely, serve this with a few crackers or toasted Garlic bread.
Step two: Assembling
- Put the chopped serrano peppers, cabbage, and mango chunks into the salad bowl.
- Add corn kernels and mix well.
- Add mayonnaise and sour cream. Season with salt and black pepper.
- Mix well before serving.
Expert tips to make the Surimi Salad
- If you are using a fruit such as an apple or banana, cut it in the end and add it immediately to the salad before it gets black.
- If you think the surimi has excess moisture, drain it first before shredding or chopping. You can also use a hand mixer to shred the meat.
- If you want to make it more flavorful, saute chopped surimi in a bit of oil and chopped garlic for a while before adding it to the salad.
How to store the Surimi Salad?
- If you have any salad leftovers, pack them in a zip-lock bag or put them in an airtight container and then refrigerate. The salad stays good in the refrigerator for about 4 to 5 days.
- Since it is a cold salad, you can eat it straight out of the refrigerator without heating it.
- I will not advise keeping the salad at room temperature for a long time as it has mayonnaise and sour cream. These ingredients may develop a foul smell and cause salad to rot.
How to Freeze the Surimi Salad?
- My regular readers will know that I do not recommend freezing salads. They tend to get soggy and lose all their texture and freshness. But if it is too important to freeze, do so without adding the mayonnaise and sour cream. Freeze in an air-tight container.
- When you need to thaw the salad, do so by placing it in the refrigerator for a night, or keeping it at room temperature for a few hours.
Alternative Ingredients you may Try for variation
- If you are on a weight loss diet and want your salad to be light, add greek yogurt instead of sour cream and use low-fat mayonnaise.
- Try adding any other fruit to this salad such as avocado, or pineapple. Avocado is loaded with nutrients, whereas Pineapple lends a more tropical flavor.
- To make the salad more protein-rich, Try adding boiled chickpeas in place of corn kernels. Kidney beans also taste well in salads and improve the nutrient content.
- Add chopped celery sticks and lemon juice to make it a Japanese-style side dish, which is usually served with sushi.
- Along with cabbage, you can also use cucumbers, carrots, or bell peppers to make salad colorful.
Recipe Alternatives
- Crab Salad Recipe
- Mango avocado cucumber salad
- French carrot salad
- Burmese tea leaf salad
- Keto Mock Crab Salad
- The best Imitation Crab Seafood Salad
- Creamy Shrimp Salad
- Seafood Pasta Salad
Frequently Asked Questions
If you do not have surimi available at your grocery store, you can make it at home. Simply take some boneless, skinless fish fillets and cut them into small pieces. Put them in a food processor. Add an egg white, salt, and a bit of sugar and process until you achieve a smooth mixture. Use a bit of corn flour to firm up the mixture. You can shape it up as required and wrap it in plastic cling film to store in the refrigerator or freezer.
Surimi is a Japanese word that means Ground meat. In Chinese, it is known as yu Jiang which means fish puree. Surimi involves processing the flesh of fish, most probably of wild Alaska Pollock, and some amount of crab meat to produce an inexpensive alternative to crab or lobsters. It is added to salads, California rolls, or other dishes which do not require much cooking.
Surimi Salad is usually made out of a creamy dressing. It requires mayonnaise, sour cream, or greek yogurt, you can add any of your favorite fruit, but the most popular versions have an avocado and celery sticks along with chopped surimi. The salad is adaptable so you can add any other vegetables like chopped red onions, cucumbers, cabbage, etc.
Surimi Salad
Ingredients
- 300 g surimi
- 2 cup chopped cabbage
- 1 mango cubed
- ½ cup corn kernels
- ¼ cup sour cream or greek yogurt
- ¼ cup mayonnaise
- 2 serrano peppers
- Salt and Black pepper up to taste
How to Make?
- Roughly chop the surimi. Deseed the peppers and chop them well. Add them to a mixing bowl.
- Add chopped cabbage, corn kernels, and mangoes. Pour the mayonnaise and sour cream and mix well.
- Add salt and pepper to taste and mix well. Serve fresh
