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Pineapple salad celery cabbage crab sticks

Salad with Pineapple, Celery, Cabbage and Crab Sticks

A light salad that's wildly delicious! Low in calories and amazing in taste! Crab-stick salad with pineapple is a great choice for New Year's.

This recipe offers a surprisingly fresh, unusually flavored salad — "Pineapple and Crab-Stick Salad." Its whole novelty lies not so much in the pineapple-and-crab pairing (everyone's long been used to that combination) as in adding cabbage to it. Personally, I didn't just use raw cabbage as called for — I kneaded it lightly by hand with a little salt after first scalding it with boiling water. I have to say I liked that result better, because the salad came out more tender.

breik

Recipe author

Pineapple salad celery cabbage crab sticks

Composition / ingredients

Servings:

Crab sticks

200

Cabbage (finely shredded)

130

Pineapple (canned)

250

Celery

Mayonnaise

150

Chili sauce

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 3 g

Fats 54 % 13 g

Carbohydrates 33 % 8 g

165 kcal

GI: 50 / 50 / 0

Cooking method

Cooking time: 40 min

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Finely shred the cabbage, scald it with boiling water, knead it with a little salt, and let it sit. Drain the juice from the pineapple, let it drip dry, and cut it into cubes. Cut the crab sticks finely too. Now chop the celery. Mix everything together: pineapple, cabbage, celery and crab sticks. Let it sit for about ten minutes. Meanwhile, stir together a smooth dressing of mayonnaise and chili sauce, and dress our delicious salad with it.