Salad with Crab Sticks, Chinese Cabbage, Corn and Suluguni Cheese
by Editorial Staff
Peking cabbage salad with crab sticks, eggs, canned corn, and cheese is a great addition to any meal. Cabbage base and mayonnaise dressing add juiciness and tenderness to the salad. Boiled eggs and corn add nutritional value, suluguni cheese gives an interesting flavor, and splashes of colorful crab sticks make the dish bright. Try it!
Cook: 25 minutes
Servings: 4
Ingredients
- Peking cabbage – 900 g (1 pc.)
- Canned corn – 340 g (1 can)
- Suluguni cheese – 250 g
- Crab sticks – 220 g
- Eggs – 3 pcs.
- Mayonnaise – 300 g (or to taste)
- Salt to taste
- Ground black pepper – to taste
For decoration (optional):
- Green onion – 1 feather
- Lettuce leaf – 1 pc.
Directions
- Pour the eggs in a ladle with cold water, bring to a boil, and cook for 8 minutes. Then place the eggs in cold water to cool.
- Chop Chinese cabbage finely and place in a salad bowl. I only cut the soft part of the head with delicate leaves. This turns out to be approximately 380 g net weight of chopped cabbage.
- Peel the crab sticks, cut into small cubes and add to the cabbage.
- Peel and cut the chilled boiled eggs into cubes about the same size as the crab sticks. Add the chopped eggs to the rest of the ingredients.
- Add canned corn to a salad bowl. Save 2-3 tablespoon if desired. spoons of corn to decorate the dish.
- Cut the suluguni cheese into small 1 bite cubes. Add the sliced cheese to a salad bowl. Season the salad with mayonnaise.
- Mix everything well. Try the salad and add a little salt and black pepper to taste if necessary.
- Salad with crab sticks, Chinese cabbage, corn, and suluguni cheese is ready. Place the salad on a serving plate. Garnish with leftover corn and herbs if desired.
Enjoy your meal!
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