This is the time of the year when mayo is the top selling product in post-Soviet grocery stores. And today I’m gonna make vegan no-crab salad. With lots of mayo of course.
Funny, but original recipe doesn’t even call for real crab meat. Main ingredient of this gourmet Soviet dish is highly processed fish by-product that is called crab sticks. Whatever. I actually found an old recipe in my family archives and it looks a bit different then those salads that I used to eat in the past. Without thinking too much I replaced all non-vegan ingredients with tofu and it actually worked pretty damn good.
The salad doesn’t taste like crab either but it has kinda fishy and meaty flavors. And it definitely tastes nostalgic. So if you’re planning to invite Slavic friends to your party this vegan no-crab salad is gonna be a crowd pleaser for sure!
First cook the rice in 1/2 cup of water. Fluff it with a fork and let it cool completely.
Process nori sheets in a spice grinder or food processor into a powder. Mix it well with the rest of ingredients until everything is combined.
Taste for seasoning and add more salt, mayo or pepper if needed.
Place in a fridge for at least 1 hour before serving.
Enjoy!
PrintVegan Soviet No-Crab Salad
Vegan Soviet no-crab salad with tofu.
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 35 minutes
- Yield: 6 1x
- Category: Salad
- Cuisine: Russian, Ukrainian
Ingredients
Scale
- 1/4 C white rice
- 300g firm tofu, diced
- 1 medium cucumber (80g), diced
- 1 C sweet corn
- 2–3 scallions, chopped
- bunch of herbs (parsley and dill), chopped
- 1 1/2 nori sheets
- 150g vegan mayo
- Kala Namak and black pepper to taste
Instructions
- Cook the rice in 1/2 cup of water. Fluff it with a fork and let it cool completely.
- Process nori sheets in a spice grinder or food processor into a powder. Mix it well with the rest of ingredients until everything is combined.
- Taste for seasoning and add more salt, mayo or pepper if needed.
- Place in a fridge for at least 1 hour before serving.
Nutrition
- Calories: 153
- Sugar: 1.6g
- Sodium: 201mg
- Fat: 8.4g
- Saturated Fat: 0.5g
- Carbohydrates: 14.9g
- Fiber: 2g
- Protein: 6.2g
- Cholesterol: 0mg
Looking for more Soviet Holiday classics? Try these:
- Vegan Olivier salad (Vegan Russian salad)
- Vegan Shuba (Eggplant under the sea)
- Vegan Chicken Pineapple Salad
- Russian “Vinaigrette” salad
- Kutya (Ukrainian Christmas cereal dish)
- Vegan Russian Sprat Toast
Ohhhh I’m so happy I found your website!!! I’ve been looking for a Slavic vegan cooking blog for a long time, and finally!!! Can’t wait to explore and try your recipes; will report back on the results promptly! Keep up with the good recipes, Anastasia!
Thank you so much, Alex!
I’m still new to blogging but I’m working on it. Also I’m accepting requests what Slavic recipes you would like me to veganize next.
Can’t wait for your feedback!
Wow I can’t believe I forgot to leave a comment when I tried this a month ago…
I really liked it and I think the taste is quite similar to the original dish! Right now I’m craving it again, that’s why I found this recipe in my bookmarks again. Yum!
thank you so much for your feedback, Alycia! 😊