Salad with tomatoes, green onions and crab sticks

My acquaintance with the green salad of Peking cabbage with crab sticks began with a collection of culinary recipes of Chinese cuisine, which I bought in the subway crossing. It turned out that there was no ordinary cabbage in the store, but only Peking cabbage, and I bought a cabbage and the salad came just in time. It has become one of my favorites since I first cooked it. I chopped the washed cabbage, and cut the crab sticks into neat rings. I washed the green onions and chopped them quite finely. The onion should be chosen with thicker stems to get a kind of rings. Washed tomatoes cut into circles. Tomatoes for this salad should be taken not too large, but also not quite small. After mixing all this, I added mayonnaise and freshly squeezed lemon juice and put the salad in the refrigerator for an hour. I usually serve this crab salad with Chinese cabbage on a platter lined with lettuce leaves, and decorate it with parsley on top. But everyone can have their own decorating ideas. The main thing is that this is a phenomenally delicious food, although the combination of cabbage with crab sticks at first glance seems a little unexpected.