The Asian Salad with Crab Sticks and Chinese Kale is hearty, budget-friendly, and easy to make. There are many varieties of this dish. Corn, eggs, tomatoes, bell peppers, etc. are added to the base base.
Seafood, which includes crab sticks, is one of the main ingredients in Chinese cuisine. And long and juicy cabbage, a bit like lettuce, is generally called Chinese or Peking cabbage. It is thanks to these two ingredients that the salad got the name Asian.
To make the dish tasty and nutritious, it is better to use small cabbage heads and crab sticks of proven and not the cheapest brands. They do contain ocean or sea fish of the best varieties.
Crab sticks are made from sea fish meat. They also include starch and various food additives. The product contains minced fish (surimi) from 25 to 50%.
Chinese cabbage salad recipe with crab sticks
To prepare the salad you will need:
- Chinese cabbage - 1 medium head of cabbage;
- crab sticks - packing 240 g;
- red onion turnip (Crimean) - 1 pc.;
- sweet canned corn - 1 can;
- mayonnaise - 2-4 tablespoons taste;
- a bunch of greens for decoration;
- a pinch of salt.
Start your salad with cabbage. Separate the leaves from the head of cabbage. To do this, you can simply cut off the "bottom" of the vegetable, grabbing a few centimeters of leaves. Remove the stump itself. Big cabbage lovers can cut it into a salad along with a head of cabbage. Finely chop all cabbage leaves and place in a deep salad bowl.
Peel the onion and cut into half rings. Send after the cabbage. So that later the vegetable does not exude its sharp aroma, it can be doused with boiling water in the already cut state. Instead of Crimean red onions, you can use regular golden onions. In fact, it doesn't really matter. It's just that red onions are a little sweeter in taste and prettier in color. Therefore, the salad will look more interesting with it.
The next ingredient - crab sticks - remove from the refrigerator and thaw. Peel the sticks from the film, cut into circles or strips and send them to the salad bowl to other products.
The taste of the sticks does not change from quick defrosting under water.
Open the can of corn, but not completely, leaving 1/6 of the lid uncut with a can opener. Press the lightly cut edge of the lid against the corn and drain off the brine to the last drop. You don't need it. Pour the corn into a salad bowl. Season the salad with mayonnaise, salt and stir. Garnish with a bunch of herbs and serve.
Asian salad with tomatoes and bell peppers
Ingredients for cooking:
- Peking cabbage - medium forks;
- ripe tomatoes - 3 medium pieces;
- turnip onion - 1 pc.;
- Bulgarian red pepper - 1 pc.;
- chicken eggs - 2 pcs.;
- sweet canned corn - 1 can;
- crab sticks - 1 pack of 200 g;
- mayonnaise - 150 g;
- salt to taste.
Boil the eggs. Remove the crab sticks from the refrigerator and defrost. Core the pepper. Free the thawed sticks from the film.
Cool the finished eggs, cut into small cubes. Separate the Chinese cabbage leaves from the head, rinse under water, dry and chop finely. Wash the tomatoes and peppers, cut them into small slices. Peel the onion and cut into half rings. Chop the crab sticks into circles or straws. Place all ingredients in a deep bowl. Add mayonnaise there and mix everything thoroughly. Put the finished salad neatly and beautifully into a salad bowl and serve.
