Crab salad with cabbage

The salad is juicy and refreshing with a pleasant taste from the available products.

Recipe author

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Crab sticks

250

Chicken eggs

Canned corn

250

Fig

Cabbage (fresh or pickled)

100

Onion

Salt

to taste

For refueling:

Mayonnaise

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 5 g

Fats 39 % 11 g

Carbohydrates 43 % 12 g

155 kcal

GI: 33 / 67 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Step 8:

I present to your attention a culinary recipe for a light but hearty meal – crab salad. This salad is called crab salad, but as one joke says: "no animals were harmed during its manufacture." This is a joke, of course, but instead of crabs we will use crab sticks. Although if you have crab meat, it is definitely not just suitable for this salad, but it will be preferable.
First, boil the hard-boiled eggs, it should take about 12-15 minutes. Boiled rice will also be required for the bowl. Put it in boiling salted water and boil it. Rinse the finished rice with water and put it in a bowl to cool.
When the rice cools down, mix it with chopped cabbage.
Cut the crab sticks into small cubes and add them to the salad too. Peel the eggs from the shells, chop them finely and put them in a salad.
Open a can of canned corn, drain the liquid and also send the corn to the other components.
Peel and chop the onion. Although it's as anyone likes, you can cut it with rings. And put the onion in the salad.
Now we salt and pour mayonnaise. All that's left is to mix the salad and you can serve it on the table.