Even if you don't have a lot of culinary skills, you don't need any special skills to make a salad with corn and crab sticks. Step-by-step recipe with a photo. Video recipe.
Salads with corn and crab sticks appeared on our tables in the post-perestroika period. Then on the shelves of stores appeared sticks of crab sticks (surimi), which before that almost nobody knew. Their cost was inexpensive, while they had the taste and smell of expensive delicacies. Such a salad was supplemented with sweet corn and rice, which turned it not only into a tasty, but hearty and cheap dish that was worthy of a festive feast. Surimi salad replaced Olivier with Herring under a fur coat and began to appear at the head of the New Year's table. Later, the snack began to be prepared on weekdays, because she prepared quickly and easily. Also, on the basis of these products (corn and crab sticks), other salads began to be prepared, which became no less popular. Today I will share one of them.
In addition to the main ingredients, corn and crab sticks, the salad contains tomatoes, cucumbers and greens, which makes it extremely healthy, because vegetables contain a lot of fiber and nutrients. In addition, unlike the Soviet-era salad, this dish is seasoned with vegetable oil, not mayonnaise. This makes the dish light and healthy for the stomach.
- Caloric content per 100 g - 85 kcal.
- Servings - 1
- Cooking time - 15 minutes, plus time for boiling and cooling corn
Ingredients:
- Boiled corn - 1 ear
- Salt - 0.5 tsp or to taste
- Cucumbers - 1 pc.
- Vegetable oil - for dressing
- Tomatoes - 1 pc.
- Crab sticks - 3 pcs.
- Greens - a bunch
Step by step cooking salad with corn and crab sticks, recipe with photo:
1. Wash the tomatoes, dry with a paper towel and cut into wedges.
2. Wash cucumbers, dry, cut into half rings of 3-4 mm and add to a bowl with tomatoes. Before you chop it, taste it first. If the peel is tough and bitter, then cut it off; if it is thin, then use it in a salad.
3. Peel the crab sticks from the packaging film and cut into medium-sized pieces. If the crab sticks are frozen, then defrost them at room temperature, without using a microwave and water.
4. Boil and cool the corn by this time. Alternatively, you can bake it in the oven in foil. How to cook and bake cobs you can find step by step recipes on the pages of the site. Cut off the grains from the cooled ears, holding the knife as close to the head of cabbage as possible.
5. Wash greens, dry with a paper towel and chop finely.
6. Season the corn salad with crab sticks and season with vegetable oil. Stir and serve. Corn adds sweetness to the salad, cucumber and tomato - freshness, and crab sticks - an unusual interesting taste. Also, to taste, you can complement the salad with carrots, cabbage or other products that are a frequent guest on your table.
See also the video recipe on how to make corn crab salad.
