Salad with Peking cabbage crab sticks and corn

Prepare a quick and easy salad from the available products. The most delicious dishes often consist of several ingredients and are made easily and quickly. This fully applies to this crab stick salad. It is prepared in a matter of minutes, and the taste is not inferior to complex dishes.

Maria

Recipe author

Salad with Peking cabbage, crab sticks and corn

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Composition / ingredients

Servings:

Crab sticks

150

Canned corn

150

Beijing Chinese Cabbage

100

Eggs (large)

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 5 g

Fats 41 % 9 g

Carbohydrates 36 % 8 g

131 kcal

GI: 38 / 63 / 0

Step-by-step cooking

Cooking time: 20 min

Step 1:
How to make a salad with Peking cabbage crab sticks and corn? Prepare all the necessary ingredients for the salad. Peking cabbage is better to take a small size - you can find cabbage heads weighing about 150-200 g. The leaves of such cabbage are tender and juicy, light green. At the same time, there will be no need to think about where to put the remains of the head.
Step 2:
Cut the crab sticks into small cubes. It is not necessary to cut too large, since we need a light consistency. Ideally, each piece of crab sticks should not exceed the size of corn kernels.
Step 3:
Wash and dry the Peking cabbage. Cut out the stalk and the white hard parts of the leaves adjacent to it. Cut the remaining green leaves into small strips.
Step 4:
Boil hard boiled eggs, cool, peel and finely chop with a knife. Grate eggs on a grater is not necessary, otherwise the taste of the egg will be almost not felt and the salad will turn out to be similar in consistency to a viscous porridge.
Step 5:
Put the canned corn on a sieve and dry it. Canned corn for this salad is convenient to take in small jars. The grains should be dense, whole. If the corn grains are loose, the upper skin is separated from them, then such corn is not quite of high quality and it is not worth using it. It is necessary to make sure that all the liquid is drained from the corn.
Step 6:
In a salad bowl, combine crab sticks, Peking cabbage, canned corn and eggs. If desired, you can add chopped dill or parsley.
Step 7:
Season the salad with mayonnaise. If desired, the salad can be salted and peppered to taste. I usually don't add extra spices to salads with mayonnaise. Mayonnaise perfectly copes with this task by itself. In addition, you can over-salt the salad if the mayonnaise and crab sticks are salty enough by themselves.
Step 8:
Mix everything thoroughly. You can serve the salad to the table immediately. Or put it in the refrigerator for 15-20 minutes. Bon appetit!

To make the salad even more satisfying, you can add 2-3 tablespoons of boiled crumbly rice to it.

It is better to prepare mayonnaise yourself. It will be tastier and healthier. See here interesting recipes for homemade mayonnaise.
Also, as a dressing, you can use not only mayonnaise, but also sour cream or natural yogurt. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.

How to buy crab sticks correctly? Be sure to pay attention to the expiration date of the product. Surimi meat (minced white fish) should appear in the list of ingredients in the first place. Important! Do not buy the product if there is frost on it. This is a sign of repeated freezing. Fresh sticks should be free of gray and yellow spots, elastic and slightly moist. If the product is sticky, it means it is spoiled.