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Crab salad with corn and white cabbage

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753
Kitchen World
Calorie content 98.7 kcal
Portions 6 port.
Cooking time 35 minutes
Proteins * 3.9 gr.
Fats * 6.4 gr.
Carbohydrates* 6.1 gr.
* per 100 gr. product
Crab salad with corn and white cabbage
Content

Crab stick salads are perfectly complemented by fresh cabbage. The vegetable makes the snack lighter and fresher. The dish is suitable for both a home lunch and a festive menu.

Ingredients

Cooking process

step 1 out of 7
Boil the eggs in a saucepan until they are fully cooked.
step 2 out of 7
We wash the white cabbage and chop finely. Then we put it in a salad bowl, salt to taste and knead it well with our hands so that the product becomes softer and lets in a little juice.
step 3 out of 7
Pour the corn from the can into a sieve to drain all the juice. We wash the cucumbers and cut them into small cubes.
step 4 out of 7
When the eggs are cool, peel them and grate them. At the same time, finely chop the crab sticks.
step 5 out of 7
We send all prepared products to a salad bowl with white cabbage. Add chopped dill to this.
step 6 out of 7
Season the dish with mayonnaise and stir well. Cool the product before serving.
step 7 out of 7
Crab salad with white cabbage is ready! Place on plates and serve.

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