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Salad with crab sticks and cucumbers yogurt dressing

Crab Stick and Cucumber Salad with Yogurt Dressing

A colorful, juicy little salad with a pretty presentation. This well-known salad is popular for good reason — it's easy to make, budget-friendly, and tastes great. Some cooks swap the cucumber for apple, or leave both out; to my taste, cucumber makes it the juiciest and best. The corn matters too, so pick a sweet, juicy one. Fresh, good-quality eggs are worth it. Garnish with herbs, cucumber, or whatever you like.

sharlis

Recipe author

Salad with crab sticks and cucumbers yogurt dressing

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Composition / ingredients

Servings:

Eggs

Crab sticks (6 sticks)

120

Canned corn (small can)

170

Rice (short-grain)

Cucumber (one small)

100

Plain yogurt

100

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 6 g

Fats 18 % 4 g

Carbohydrates 55 % 12 g

105 kcal

GI: 17 / 83 / 0

Cooking method

Cooking time: 30 min

Step 1:

Rinse the rice through three changes of water until it runs clear. Put it in a saucepan, add 150 ml of water and a little salt, and cook over low heat for 15 minutes, stirring. Turn off the heat, lay a kitchen towel over the lid, and let the rice finish steaming, then cool it. Hard-boil the eggs and cool them in cold water.
Step 2:

Drain the canned corn. Wash the cucumber and cut it into small dice. Thaw the crab sticks and slice them into thin rings (or dice them). Dice the eggs with a knife, or press them through an egg slicer. Everything for the salad is ready.
Step 3:

Now assemble the salad. Put all the prepared ingredients into a roomy bowl — rice, crab sticks, cucumber, eggs, and corn — and dress with the plain yogurt.
Step 4:

Mix everything together gently but thoroughly so all the ingredients are well combined. Salt to taste.
Step 5:

For a tidier, more appetizing presentation, plate the salad with a ring mold. I used a 4-inch (10 cm) ring. Set it on a plate and pack in the salad, pressing lightly with a spoon so it holds its shape when you lift the ring away. The salad is ready — garnish however you like. I used crab sticks, cucumber, corn, and parsley.