The Red Sea salad is prepared very quickly and simply, but it turns out to be unusually tasty and tender, since all its ingredients are perfectly combined with each other. Try it for breakfast, or as a pre-dinner snack.
Products and tools used
To prepare this dish, you will need 150 grams of hard cheese, preferably yellow, 3 chicken eggs, 2 large ripe tomatoes, 1 red bell pepper, mayonnaise or special salad dressing, 200 grams of crab sticks, salt to taste.
Buy crab sticks chilled, not frozen, since defrosting loses not only some of the nutrients, but also the taste. The salad won't taste so good anymore.
In addition, you will need one deep bowl, it is better to use glass or plastic dishes, since metal can leave an unpleasant aftertaste if the salad is stored in it for a long time. A grater and a very sharp knife so that the tomatoes do not wrinkle when slicing and the juice does not flow out of them.
Cooking process
Boil eggs in steep, cool under cold water, peel and chop into small pieces.
Rinse the tomatoes for the Red Sea salad under running water, pour over with boiling water, then peel and cut into small pieces. Rinse the red bell pepper, cut in half, remove the seeds, rinse again and cut into cubes.
Also cut the crab sticks into pieces across. It is not necessary to disassemble them into individual fibers.
Grate the cheese with a coarse grater. Then put all the ingredients in a large bowl and stir gently, being careful not to squeeze the juice out of the tomatoes or crush other foods.
If desired, you can add a little garlic to the salad, grated on a fine grater, or squeezed through a press, the taste of the dish will only improve from this.
Salt and season the salad with mayonnaise and dressing, preferably just before serving.
Salad dressing
For those who do not eat mayonnaise, for example, are concerned about cholesterol or are on a diet, there is a way to skip the wrong ingredient, without compromising the quality of such delicious and nutritious food as Red Sea salad. Try making a kefir-based salad dressing.
In one glass of kefir, add a little crushed garlic, salt and one pickled cucumber grated on a fine grater. If desired, the cucumber can be substituted with lemon juice and a teaspoon of Dijon mustard.
Remember that this dressing cannot be stored, even in the refrigerator. Prepare it shortly before dressing the salad and just as much as it is enough for one meal.
