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Red Sea salad with crab sticks tomatoes and peppers

Red Sea Salad with Crab Sticks, Tomatoes, and Bell Pepper

Fast, pretty, simple, inexpensive - a holiday any day! Red Sea salad is one of the most vivid cold appetizers, named for its red ingredients: crab sticks, tomatoes, and bell pepper. Just mix everything together or layer it for a delicious centerpiece for the holiday table!

Julia M.

Recipe author

Red Sea salad with crab sticks tomatoes and peppers

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Composition / ingredients

Servings:

Tomatoes

Bell pepper

Crab sticks

220

Garlic

Hard cheese

200

Mayonnaise

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 7 g

Fats 59 % 17 g

Carbohydrates 17 % 5 g

198 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you make Red Sea salad? Prepare all the ingredients. Rinse the tomatoes and bell pepper well under running water to remove any dirt, then pat them dry with a towel. You can use any cheese for the salad, as long as it grates easily.
Step 2:

Take the crab sticks out of their packaging. Cut each one lengthwise into 3-4 strips, then finely slice them crosswise.
Step 3:

We'll build the salad in layers. For that you need a salad ring or a regular springform cake pan. Set the form right on the plate you'll serve the salad on. Lay the cut crab sticks on the bottom as the first layer and press them down a little with your hand so they pack together. Separately, mix the minced garlic into the mayonnaise. Spread this sauce over this layer and every layer that follows.
Step 4:

Cut the bell pepper in half and remove the core. Then finely chop the pepper.
Step 5:

Add the chopped bell pepper as the next layer, pressing it down a little.
Step 6:

Grate the cheese on a fine grater and add 2/3 of it into the ring as the third layer.
Step 7:

Cut the tomatoes in half and remove the stem end. Cut them into small cubes. To keep them from making the salad runny, scoop out the juicy core.
Step 8:

Add the cut tomatoes as the next layer.
Step 9:

Sprinkle the top of the salad with the remaining grated cheese and lift off the ring. The Red Sea salad is ready! Chill it a little before serving and garnish to taste - vegetables and fresh herbs work well.
Step 10:

The finished salad is light and very tasty, and the aroma of garlic nicely ties all the components together. Enjoy!

Choose tomatoes that are juicy but firm. Soft ones don't hold their shape well; while you cut and prep them, they collapse into a shapeless mush and spoil the look of the dish.
The salad looks neat and pretty if you cut all the ingredients into pieces of the same size and shape (cubes, for example).
The film wrapping each crab stick can be hard to peel off. To make it easier, hold the sticks over steam for 1-3 seconds.
It's best to make the mayonnaise yourself - it'll be tastier and better for you. See some great homemade mayonnaise recipes here. You can also use not just mayonnaise but sour cream or plain yogurt as the dressing - on their own or mixed with mayonnaise in any ratio you like, which lowers the calorie count.