The crab stick salad has become as much a favorite as the Olivier salad. And it seems that this is not a delicacy yet, but already something refined than many everyday salads.
Recipe content:
- General principles of making salads with crab sticks
- Ingredients
- Step by step cooking
- Video recipe
Vegetable salads with crab sticks are generally light and dietary. They contain a huge amount of vitamins, minerals and organic substances. They bribe with their simplicity of preparation, therefore they are very loved and popular, especially by supporters of proper healthy nutrition. Firstly, crab sticks do not need to be subjected to additional processing, this is a ready-made product. Secondly, they are combined with many products, which makes it possible to cook new dishes all the time.
However, you do not need to delude yourself, since crab sticks have nothing to do with crabs, nevertheless, this is a product of marine origin. However, I will not be so categorical. They contain real surimi - a dense white mass made from the loin of a white ocean fish. And the red and white stripes with crab meat combine appearance and delicate taste.
General principles of making salads with crab sticks
- The salad should be juicy. If he is dry, then this is a bad option.
- There are no restrictions on additional ingredients. Apart from those that are incompatible or close in taste.
- For vegetable salads, it is important to think over the color scheme.
- Since crab sticks are fish products, salads based on them belong to the category of snack dishes and cannot be served with the second course.
- Caloric content per 100 g - 142 kcal.
- Servings - 3
- Cooking time - 15 minutes
Ingredients:
- Young cabbage - 0.5 heads of cabbage
- Fresh cucumber - 2 pcs.
- Radish - 150 g
- Dill greens - medium bunch
- Crab sticks - 200 g
- Soy sauce - 2 tablespoons
- Vegetable oil - 4 tablespoons
- Salt - 1 tsp topless or to taste
Cooking vegetable salad with crab sticks
1. Wash the cabbage and pat dry with a paper towel. It is not necessary to remove the upper inflorescences from young cabbage, but if you are using old fruits, then remove the upper leaves. Then finely chop the vegetable with a sharp knife.
2. Wash the cucumbers, dry with a paper towel and cut into half rings.
3. Wash the radishes, cut off long tails and cut into half rings. The cucumber and radish must be cut into the same shape.
4. Cut the crab sticks into half rings and add to the bowl with the vegetables. If they are frozen, thaw them at room temperature. when using a microwave oven, they will lose their structure. They will become soft, rubbery and not tasty.
5. Season salad with soy sauce and vegetable oil.
6. Season the salad with salt and stir. Salt it after adding the soy sauce. there is already salt in the dressing, which may be sufficient.
7. Wash the dill, chop finely and add to the salad.
8. Serve the salad chilled in a glass or flat dish.
See also a video recipe on how to make a salad with crab sticks.
[media =
