This salad of cabbage, corn and crab sticks is suitable even for the holiday table.
The most seasonal autumn-winter vegetable, coleslaw, canned corn and crab sticks is a simple and delicious salad that is suitable for both dinner and the holiday table. And it’s incredibly easy to make. Focus I’ll tell you how.
Crab sticks and fresh cabbage salad
Contents:
- 4 eggs;
- white cabbage – 250 g;
- canned corn;
- two fresh cucumbers;
- crab sticks – 400 g;
- dill, mayonnaise, salt.
For the salad, boil the eggs thoroughly. Pour in cold water and boil over high heat. Cook for 10 minutes, then cover with cold water. This will keep the yellow bright.
Finely chop the white cabbage and place it in a large bowl. Add some salt and use your hands to soften it and release the juice.
Cut the cucumbers into strips, drain the liquid from the corn. Cut crab sticks into strips.
Peel the eggs, chop finely or grate on a coarse grater.
Squeeze the cabbage and transfer it to another large bowl. Add prepared crab sticks, eggs, finely chopped dill, corn and fresh cucumbers.
Add salt, add mayonnaise and mix. Place in a salad bowl and serve immediately. You can diversify the taste by adding a little lemon zest and lemon juice or add garlic through a press.
And white cabbage can be replaced with bok choy or crisp iceberg lettuce.
You can also prepare a delicious “Health” salad.
Source: Focus
Mary Moore is an accomplished author and journalist known for her engaging and informative writing on trending topics. She currently works as a writer at 24 news breaker. With a keen interest in current events and a talent for finding the human angle in stories, Mary’s writing is always engaging, insightful and informative.