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"Valeria" Salad with Korean Carrots and Crab Sticks

Perfect for any holiday table — your guests will love it! There are lots of takes on this salad; one version adds napa cabbage, which stretches the quantity so you never have to worry about running short. It's just as good for a celebration as it is for a weekday lunch or dinner.

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Valeria salad with Korean carrots
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 35 % 6 g
Fats 18 % 3 g
Carbohydrates 47 % 8 g
80 kcal
GI: 44 / 56 / 0

Cooking method

Cooking time: 30 min

  1. Step 1:

    Step 1

    Gather all the ingredients.

  2. Step 2:

    Step 2

    Cut the crab sticks into cubes.

  3. Step 3:

    Step 3

    Boil the chicken breast and chop it.

  4. Step 4:

    Step 4

    Add the Korean-style carrots (chop them up first if you like, for easier eating).

  5. Step 5:

    Step 5

    Drain the canned corn and add it in.

  6. Step 6:

    Step 6

    Dice the eggs and add them to the salad.

  7. Step 7:

    Step 7

    Shred the napa cabbage.

  8. Step 8:

    Step 8

    Mix everything together and add mayonnaise — no need to salt.

Caloric content of the products possible in the composition of the dish

  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Crab sticks - 73  kcal/100g
  • Vici juicy crab sticks - 73  kcal/100g
  • Meridian snow crab sticks - 140  kcal/100g
  • Miramar crab sticks - 140  kcal/100g
  • Santa Bremor snow crab sticks - 70  kcal/100g
  • Napa cabbage - 16  kcal/100g
  • Canned sweet corn - 79  kcal/100g
  • Chicken breast - 113  kcal/100g
  • Korean-style carrots - 134  kcal/100g

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