Crab stick salad with Chinese cabbage is simply delicious.
This classic salad with crab sticks and Chinese cabbage is perfect for a buffet or family dinner. It's a quick and easy dish to prepare—this step-by-step recipe explains all the details, and the photos show the process.
This light and filling salad is perfect for healthy eaters and those watching their figure.
The salad includes fish sticks that are fully cooked and require no cooking. When choosing a product, pay attention to the ingredients: the sticks should be made from white fish fillet with minimal starch and preservatives. When purchasing Chinese cabbage, choose light green vegetables with thin leaves. The greens will enrich the dish with vitamins and add a juicy, fresh flavor. Dress the salad with homemade mayonnaise, sour cream and mustard, or tartar sauce.
The dish can be decorated and served in portioned glasses, on a flat plate, or placed in a salad bowl.
Ingredients:
- crab sticks – 125 grams;
- Chinese cabbage – 250 grams;
- cucumber – 1 piece;
- eggs – 2 pieces;
- mayonnaise – 2 – 3 tablespoons;
- greens – 10 grams;
- salt, pepper.
How to make a salad with crab sticks and Chinese cabbage
Chop the cabbage with a ceramic knife.
Peel the cucumber. Cut into cubes.
Peel the crab sticks from the packaging and cut them in the same way.
Boil the eggs hard, cool in cold water, peel. Grate on a fine grater.
Finely chop the herbs.
Place prepared ingredients in a mixing bowl.
Add salt to the mixture, pepper, and stir.
Dress the salad and leave to infuse for 10 minutes at room temperature.
Place the dish on a flat serving plate and garnish with herbs.
The salad is juicy and delicious. It can be served at a holiday table or as a side dish for boiled fish.
The dish can be stored in the refrigerator in a closed container for 3 days.
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