Salad with crab sticks and Korean-style carrots
Description
This salad will make not only a delicious quick snack but also a great dish even for a festive table. The familiar taste of crab sticks combined with corn can easily be varied by adding Korean-style carrots and cucumbers. The result is an amazingly tasty dish. It's best not to keep the salad for the next day, as it may spoil (due to the combination of carrots, cucumbers, and mayonnaise).
Instructions
- 1
Step 1
1. The lightness of this salad harmonizes with its nutritional value. Some ingredients are light, while others are more filling. Boil the eggs hard in advance and cool them, then cut them into medium-sized cubes. You can use crab sticks or real crab meat, depending on your preference.
- 2
Step 2
2. Finely chop the fresh cucumbers and add them to the eggs.
- 3
Step 3
3. Drain the juice from the corn can and add it to the other ingredients as well. I used a small can for the amount of ingredients shown.
- 4
Step 4
4. Cut the defrosted crab sticks into medium-sized pieces.
- 5
Step 5
5. I cut the Korean carrot into smaller pieces (if it's too long).
- 6
Step 6
6. Mix all ingredients and add salt to taste. I found enough salt in the carrots and crab sticks.
- 7
Step 7
7. Add mayonnaise. I often make it at home, and it works perfectly as well.
- 8
Step 8
8. Let the salad marinate for a while, then refrigerate it for at least an hour before serving. During this time, the Korean carrot will release its juice, which, combined with the other ingredients, will create a perfect harmony of flavors.
- 9
Step 9
9. Before serving, the salad can be garnished with fresh herbs.