Crab salad with cabbage, simple recipe

Many of us love and often prepare salads with crab sticks. By the way, the crab sticks themselves appeared on our tables not so long ago, somewhere in the late 90s. Despite the name, they do not contain a gram of crab meat, but are made from fillets of white fish, usually from pollock. But, despite of everything, many like them and constantly use in the course of cooking. They are also less likely to cause allergic reactions than, for example, natural crab meat. Although, of course, it is not recommended to use crab sticks in cooking for young children until about three years. Of course, it is not recommended to eat salads with crab sticks, and sticks. After all, it's not a secret that manufacturers use not very high quality ingredients and add a lot of dyes and preservatives. When you eat a small amount of crab sticks, you will not do much harm to the body, but if they are every day and in large quantities, the consequences can be unpredictable.

Recipes for the preparation of salads based on crab sticks and crab meat set. This is a crab salad with rice, tomatoes, mushrooms, fresh cucumbers, pineapples and many other ingredients. These salads are very popular with all housewives, as they are easy to prepare and do not require a lot of money. For example, a crab salad with cabbage, not only delicious, quick to prepare, but also very useful. Such a salad can be cooked all year round, changing the varieties of cabbage at your discretion. I love the traditional crab salad with white cabbage and often cook it for my family. I really like that the crab salad with cabbage is light, low-calorie and just cooked. This salad is sure to please both adults and children.

Crab salad with cabbage is a recipe for cooking on a small family.

Ingredients:

1. Crab sticks or meat - 200 gr.
2. Corn canned - 1 can.
3. Eggs boiled chicken - 5 pieces.
4. Fresh white cabbage - 500-600 grams (a small head).
5. Mayonnaise - 150-200 grams.
6. Green onions, parsley, dill, fresh cucumbers to taste.

Crab salad with cabbage: the way of cooking.

I take a deep, spacious cup or salad bowl, in which it is convenient to mix the salad. First I finely cut cabbage with straws, squeeze a small amount of lemon juice from the top (not necessarily, but the lemon juice takes the bitterness from the cabbage), salt and mash with my hands to make the cabbage softer and give juice. Then put it into cooked dishes. I cut into small cubes, previously thawed crab sticks, although they are not recommended to be frozen, since they lose a lot of moisture and become dry after they are thawed. Then I finely chop boiled eggs. By the way, if someone from the family has an allergy to a chicken egg, it can be replaced with quail. I add this all to the cabbage, then I pour corn from the jar (I usually use two cans of corn, as my households love it) after draining all the juice. The juice must be drained, otherwise the salad will be too watery. I first mix the salad without adding mayonnaise, so it is then easier to mix. Then add the mayonnaise and mix thoroughly. At the very end, I add finely chopped greens and onions (usually I use fresh green onions, but can be added if desired and on the spot). If you are going to, for some time to store the salad in the refrigerator, then it is better to add the onion before serving, otherwise the salad will not get a very pleasant bitter taste. But it is better to cook a small portion so that you can eat at a time. Crab salad with cabbage is better to fill with mayonnaise right after cooking, so that it can soak up and become more juicy. By the way, in crab sticks salad, cabbage can be added and Beijing.