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Crab sticks salad with cabbage, corn and egg

Crab Stick Salad with Cabbage, Corn, and Egg

A salad with a light kick that's a pleasant surprise. I didn't expect my family to like this salad so much! It seems like there's nothing extraordinary about it, but it vanished in no time. The slight kick from the cabbage and onion is what makes it stand out.

UnicornSteak

Recipe author

Crab sticks salad with cabbage, corn and egg

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Composition / ingredients

Servings:

White cabbage

130

Crab sticks

200

Onion

Canned corn

150

Eggs

Salt

Mayonnaise

Sour cream

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 5 g

Fats 30 % 6 g

Carbohydrates 45 % 9 g

107 kcal

GI: 56 / 44 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you make crab stick salad with cabbage, corn, and egg? For this salad you'll need: white cabbage, canned corn, salt, mayonnaise, sour cream, eggs, crab sticks, and onion. Fresh herbs to garnish are optional.
Step 2:

Shred the cabbage into thin ribbons.
Step 3:

Salt it and lightly scrunch it with your hands. This makes the cabbage more tender and soft.
Step 4:

Peel the onion and cut it into small cubes.
Step 5:

Boil the eggs hard ahead of time so they have time to cool by the time you make the salad. Peel the eggs and cut them into small cubes. I use a special wire egg slicer — it chops eggs in seconds. Very handy.
Step 6:

Cut the crab sticks into small cubes as well.
Step 7:

Drain the liquid from the can of corn and add the corn to the salad. Mix all the ingredients. Before serving, salt the salad and dress it with the mayonnaise and sour cream. Garnish with herbs if you like.

This salad came out wonderfully for me. What grabs you is exactly that light kick the white cabbage and onion give it. It's such a fresh note! Next time my family wants a crab stick salad, I'll definitely make this version! The sour cream–mayonnaise dressing really works here: the mayonnaise flavor becomes less intense, so it no longer overpowers the other ingredients and lets them shine. You can keep the salad in the fridge in a covered container without the mayonnaise and sour cream for several hours before guests arrive. With any mayonnaise-based salad, I recommend serving light sides and appetizers. It may be worth not serving heavy meat main courses alongside salads like this, so as not to overload your body — it'll thank you for it. Enjoy!
It's better to make the mayonnaise yourself — it'll be tastier and healthier. Look here for some interesting homemade mayonnaise recipes. You can also use sour cream or plain yogurt as the dressing instead of mayonnaise. Use them on their own or mix them with mayonnaise in any ratio you like — that will cut down the calories in the dish.
How do you buy crab sticks the right way? Always check the use-by date. Surimi (minced white fish) should be listed first in the ingredients. Important! Don't buy the product if there's frost on it — that's a sign it's been refrozen. Fresh sticks should have no gray or yellow spots, be firm, and slightly moist. If the product is sticky, it has gone bad.