Crab stick and cabbage salad
4 servings
10 minutes
Crab stick and cabbage salad is a fresh and light appetizer that combines the tenderness of seafood with the crunchy texture of vegetables. Although this recipe is featured in Greek cuisine, its variations are popular worldwide. Cabbage adds juiciness to the dish, while crab sticks provide a soft, slightly sweet flavor. Fresh cucumber refreshes the salad, eggs make it nutritious, and corn and herbs add sweetness and aroma. Mayonnaise binds the ingredients together, creating a harmonious flavor composition. This salad is perfect as a standalone dish or as a side to main courses; it can be served at festive tables or used in everyday menus due to its simplicity and quick preparation.
1
For this salad, white cabbage or Beijing cabbage is best. Shred the cabbage, finely chop the crab sticks, cucumber (with or without skin), boiled eggs, and onion, soaking the onion in boiling water for 7-10 minutes to remove bitterness.
- Cabbage: 1 piece
- Crab sticks (surimi): 200 g
- Cucumbers: 1 piece
- Chicken egg: 3 pieces
- Onion: 1 head
2
Mix all ingredients, adding corn, mayonnaise, greens, and salt/pepper to taste.
- Canned sweetcorn: 1 jar
- Light mayonnaise: 3 tablespoons
- Dill: to taste
- Salt: to taste
- Ground black pepper: to taste
