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Red Sea salad with cheese and crab sticks mixed

"Red Sea" Tossed Salad with Cheese and Imitation Crab

A bright, vitamin-rich salad in 10 minutes for you and your guests. This salad with vegetables, imitation crab, and cheese is appetizing, hearty, and festive. It uses a minimal set of inexpensive ingredients. It comes out juicy, and all the ingredients pair well in flavor. For a garnish, I used a little fish shaped from the red pepper left over after making the salad — it was just the thing!

sharlis

Recipe author

Red Sea salad with cheese and crab sticks mixed

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Composition / ingredients

Servings:

Bell pepper (medium-sized red)

Tomatoes

Hard cheese

Imitation crab sticks

100

Garlic

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 6 g

Fats 48 % 12 g

Carbohydrates 28 % 7 g

154 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 10 min

Step 1:

Use a medium-sized red bell pepper. If the pepper is large, half is enough — I used half the pepper and saved the other half for the garnish. Wash it, remove the stem and seeds, and cut it into thin, long strips. Use a tomato that's firm and not overripe. Wash it too and cut it into strips: first into rounds, then the rounds into strips. As you slice the tomato, remove the seeds and the juicy part, keeping only the firm flesh.
Step 2:

Use good-quality (i.e., more expensive) imitation crab sticks so as not to spoil the flavor and look of the salad. Thaw them and cut them into thin strips.
Step 3:

Grate the cheese on a coarse grater. Buy good-quality cheese — not a cheese product, but a genuine, well-aged cheese.
Step 4:

Combine the prepared ingredients in a suitable bowl: tomato, pepper, imitation crab, and cheese. Add the minced garlic and mayonnaise. Use 50%-fat mayonnaise, or homemade is even better. The richer the mayonnaise, the thicker it is.
Step 5:

Gently mix everything with a spoon. Taste it — you may want to add more garlic. If you're happy with it, the salad is ready. Like other dishes, it's best eaten fresh. For a garnish, you can make a little fish — I cut mine from the leftover pepper: an oblong body, a flared tail, and two fins. I decorated it with mayonnaise.

Pretty and themed, this salad with the poetic name "Red Sea" is a simple, tasty dish you can make in 10 minutes. It looks very presentable and appealing. Among the other dishes on a holiday table, it's one you'll want to try first. Don't deny yourself the pleasure of making and tasting this light, inexpensive salad.