Crab salad with corn and Chinese cabbage

4 servings

30 minutes

Crab salad with corn and Beijing cabbage is a light and refreshing dish that combines the tenderness of crab sticks, the sweetness of corn, and the crunchy texture of cabbage. This salad is popular for its simplicity in preparation and balanced flavor. Such recipes first appeared in European cuisine when crab sticks became an accessible product. Rice adds softness and nutrition, eggs provide richness, and mayonnaise brings the ingredients together in a harmonious ensemble. Seasoned with salt and pepper, the salad is moderately spicy, while fresh herbs make it particularly appealing. It is ideal as a light appetizer at family celebrations or as an accompaniment to main dishes.

Energy value per serving

• Calories: 397.1
• Proteins: 12.8g
• Fats: 13.2g
• Carbohydrates: 56.8g

Ingredients

• Canned corn: 1 jar
• Rice: 200 g
• Chicken egg: 2 pc
• Crab sticks: 200 g
• Mayonnaise: 50 g
• Chinese cabbage: 100 g
• Salt: to taste
• Ground black pepper: to taste
• Green: to taste

Cooking steps

1. We put corn in the salad bowl.

   Required ingredients:

   • Canned corn: 1 jar

2. We cook rice in salted water and add it to the corn.

   Required ingredients:

   • Rice: 200 g
   • Canned corn: 1 jar

3. We cut the boiled eggs into small cubes.

   Required ingredients:

   • Chicken egg: 2 pieces

4. Even smaller — crab sticks.

   Required ingredients:

   • Crab sticks: 200 g

5. We add the cabbage cut into strips.

   Required ingredients:

   • Chinese cabbage: 100 g

6. We add salt, pepper, mayonnaise and mix.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Mayonnaise: 50 g

7. We decorate with greens and corn.

   Required ingredients:

   • Green:  to taste
   • Canned corn: 1 jar