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.
1
We put corn in the salad bowl.
- Canned sweetcorn: 1 jar
2
We cook rice in salted water and add it to the corn.
- Rice: 200 g
- Canned sweetcorn: 1 jar
3
We cut the boiled eggs into small cubes.
- Chicken egg: 2 pieces
4
Even smaller — crab sticks.
- Crab sticks (surimi): 200 g
5
We add the cabbage cut into strips.
- Napa cabbage (pak choi type): 100 g
6
We add salt, pepper, mayonnaise and mix.
- Salt: to taste
- Ground black pepper: to taste
- Mayonnaise: 50 g
7
We decorate with greens and corn.
- Fresh herbs: to taste
- Canned sweetcorn: 1 jar
