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Salad with Peking cabbage, crab sticks and corn

Salad with Napa Cabbage, Crab Sticks, and Corn

Make a quick, easy salad from everyday ingredients. The tastiest dishes often have just a few ingredients and come together easily and fast — and that's exactly the case with this crab-stick salad. It takes only minutes to make, yet the flavor holds its own against far more elaborate 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

Napa 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

Cooking method

Cooking time: 20 min

Step 1:

How do you make a salad with napa cabbage, crab sticks, and corn? Gather all the ingredients you'll need. It's best to use a small head of napa cabbage — you can find ones weighing around 150–200 g. The leaves of these are tender, juicy, and light green, and you won't have to figure out what to do with the leftover half of a head.
Step 2:

Cut the crab sticks into small cubes. Don't cut them too large, since we want a light texture. Ideally, each piece of crab stick should be no bigger than a corn kernel.
Step 3:

Wash and dry the napa cabbage. Cut out the core and the tough white parts of the leaves around it. Cut the remaining green leaves into thin strips.
Step 4:

Hard-boil the eggs, cool them, peel them, and chop them finely with a knife. Don't grate the eggs, or their flavor will barely come through and the salad will end up with the texture of a sticky porridge.
Step 5:

Drain the canned corn in a sieve and let it dry. For this salad it's handy to use canned corn in small cans. The kernels should be firm and whole. If the kernels are mushy and the outer skin is peeling off, the corn isn't good quality and isn't worth using. Make sure all the liquid drains off the corn.
Step 6:

In a salad bowl, combine the crab sticks, napa cabbage, canned corn, and eggs. If you like, you can add some chopped dill or parsley.
Step 7:

Dress the salad with mayonnaise. If you like, you can add salt and pepper to taste. I usually don't add extra seasonings to mayonnaise salads — the mayonnaise handles that on its own. Besides, you could over-salt the salad, since the mayonnaise and crab sticks are salty enough as it is.
Step 8:

Toss everything together thoroughly. You can serve the salad right away, or chill it in the fridge for 15–20 minutes. Enjoy!

To make the salad even heartier, you can add 2–3 tablespoons of cooked fluffy rice.
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 good crab sticks? Always check the product's expiration date. Surimi (minced white fish) should be first on the ingredient list. Important! Don't buy the product if there's frost on it — that's a sign it's been refrozen. Fresh sticks should be free of gray and yellow spots, springy, and slightly moist. If the product is sticky, it's gone off.