Crab salad with Chinese cabbage
8 servings
40 minutes
Crab salad with Beijing cabbage is a light and refreshing dish that embodies the balance of delicate flavor and crunchy texture. This salad is popular in European cuisine due to its simplicity of preparation and versatility. Sweet crab sticks pair perfectly with juicy Beijing cabbage, refreshing cucumber, and aromatic dill. Canned corn adds sweet notes, while eggs provide nutrition. Dressed with mayonnaise, the salad becomes tender and harmonious. It is perfect for a festive table or a light dinner. It can be served as a standalone dish or as a side dish. Garnished with a sprig of dill, it looks appetizing and elegant. This dish not only delights the taste but also brings culinary pleasure to everyone who tries it.
1
Boil the eggs and cut them into small cubes.
- Chicken egg: 4 pieces
2
Chop the crab sticks.
- Crab sticks (surimi): 300 g
3
Wash the Beijing cabbage well.
- Napa cabbage (pak choi type): 5 stem
4
Separate into stems and remove the thick base with a knife.
- Napa cabbage (pak choi type): 5 stem
5
Chop the cabbage into small squares.
- Napa cabbage (pak choi type): 5 stem
6
Thoroughly wash the dill, dry it, and chop it.
- Dill: 1 bunch
7
Peel the cucumber.
- Cucumbers: 1 piece
8
Cut into small cubes.
- Cucumbers: 1 piece
9
Combine all ingredients in a deep bowl and add canned corn.
- Canned sweetcorn: 1 jar
10
Add mayonnaise to taste.
- Mayonnaise: to taste
11
Salt and mix all the ingredients.
- Salt: to taste
12
The ready salad can be garnished with a sprig of dill.
