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Salad with crab sticks, corn, rice and cabbage

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797
Kitchen World
Calorie content 130 kcal
Portions 7 port.
Cooking time 50 minutes
Proteins * 4.2 gr.
Fats * 6.4 gr.
Carbohydrates* 15.3 g
* per 100 gr. product
Salad with crab sticks, corn, rice and cabbage
Content

Among such a variety of salads, it is very difficult to stop at just one. For a feast, lighter options with fresh or canned vegetables are suitable. For a snack - meat salads are better. Crab salad is something in between, it is moderately light, but nutritious at the same time.

Ingredients

Cooking process

step 1 out of 7
Rinse the rice several times and cook in salted water.
step 2 out of 7
Finely chop the peeled onion.
step 3 out of 7
Cut hard-boiled eggs into cubes.
step 4 out of 7
Cut the crab sticks into cubes.
step 5 out of 7
Open a jar of canned corn and drain off the liquid. Transfer the corn to a bowl.
step 6 out of 7
Chop the cabbage finely.
step 7 out of 7
Season the salad with mayonnaise, stir and salt to taste. Garnish the salad with herbs and serve.

Bon Appetit!

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