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Low-calorie salad with surimi-based seafood protein
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Salad with surimi (180 g) has 171 calories. That works out to 95 calories per 100 g. It contains 12.8 g of carbs, 11.2 g of protein, 8.3 g of fat and 2.3 g of fiber. Its 75.6 µg of Vitamin K covers 63% of the Daily Value. Its glycemic index is 28 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 180 g
171
KCAL / 180G
Carbs
12.8g
· 5% DV
Protein
11.2g
· 22% DV
Fat
8.3g
· 11% DV
Fiber
2.3g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 30% · Protein 26% · Fat 44%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 171 kcal | |
| Total fat | 8.3 g | 11% |
| Saturated fat | 1.44 g | 7% |
| Trans fat | 0.04 g | |
| Sodium | 756 mg | 33% |
| Total carbohydrate | 12.8 g | 5% |
| Fiber | 2.3 g | 8% |
| Protein | 11.2 g | 22% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 171 kcal |
| 1 piece (small) | 60 g | 57 kcal |
| 1 cup (small) | 90 g | 86 kcal |
| 100 g | 100 g | 95 kcal |
| 2 piece (medium) | 120 g | 114 kcal |
| 1 cup (medium) | 140 g | 133 kcal |
| 1 pack (medium) | 200 g | 190 kcal |
| 1 serving (large) | 250 g | 238 kcal |
Calculated from 95 calories per 100 g.
Salad with surimi usually combines imitation-crab-style surimi with ingredients such as cucumber, corn, and herbs, bound with mayonnaise or another dressing. Recipes vary, so the exact vegetables and sauce depend on how it is prepared.
Not necessarily. Salad with surimi usually uses fish-based surimi flavored to resemble crab, while crab salad may contain actual crab meat. The name alone does not mean that real crab is an ingredient.
Chop the surimi sticks and mix them with diced cucumber, corn, and herbs. Fold in mayonnaise or a yogurt-based dressing, then chill until serving. Add the dressing near serving time to keep the vegetables crisp.
Yes, salad with surimi is normally served cold, and the surimi is generally already cooked during production. Keep the salad refrigerated until serving, especially when it contains mayonnaise, yogurt, or other perishable ingredients.
Mayonnaise is a common dressing for salad with surimi, while a mayonnaise-and-yogurt blend gives it a lighter, tangier taste. Lemon juice, black pepper, and dill complement the mild surimi without overpowering it.
Salad with surimi can provide fish-based protein alongside vegetables, but its overall balance depends on the dressing and added salt. Using more vegetables and replacing some mayonnaise with plain yogurt makes a lighter version.
Store salad with surimi in a covered container in the refrigerator and use it within three to four days. Discard it if it has been left at room temperature for too long or its smell or appearance has changed.
Freezing salad with surimi is not recommended. Cucumber and other vegetables can turn watery and soft after thawing, and mayonnaise or yogurt dressing may separate. Make it fresh for a better texture.
Serve salad with surimi with toast or crackers for a simple lunch, or alongside soup and grilled vegetables as part of a larger meal. Fresh greens pair well without competing with its mild, creamy flavor.
Yes. Use plain yogurt with lemon juice and herbs for a tangy dressing, or combine olive oil and lemon for a dairy-free option. Add the dressing gradually so the salad does not become watery.
Vitamins
Vitamin K
75.6µg · 63% DV
B12
0.99µg · 41% DV
Vitamin A
153µg · 17% DV
Vitamin E
1.98mg · 13% DV
Minerals
Selenium
25µg · 45% DV
Sodium
756mg · 33% DV
Iodine
32µg · 21% DV
Phosphorus
148mg · 21% DV
Potassium ⭐
378mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 171 calories in 1 serving (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Salad with surimi combines surimi—seasoned white fish shaped into crab-style pieces—with vegetables and a dressing that may be creamy or light. Recipes vary, but crisp ingredients such as lettuce, cucumber or corn often provide contrast to the tender, slightly springy surimi.
It is usually served chilled, as a quick lunch, a deli-style side or part of a casual spread; in places where surimi is familiar from sushi and seafood salads, it fits easily alongside other cold dishes. At 95 calories per 100 g, it is relatively light, with a modest 6.2 g of protein per 100 g. For a fresher, lighter version, add extra crunchy vegetables and use the dressing sparingly.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.44g
MONOUNSATURATED
2.7g
POLYUNSATURATED
2.16g
Omega 6:3 ratio 13.5:1
Above the ideal 4:1 (13.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.