Salad with crab sticks and cucumber yoghurt dressing

6 servings
30 min

Rinse rice in three waters until transparent. Pour it into a saucepan and pour 150 milliliters of water, sprinkle a little and simmer for 15 minutes with stirring. We turn off the fire, put a tea towel on the lid of the pan and let the rice reach its readiness, then cool it. Boil the eggs hard-boiled and cool in cold water.

Drain the juice from the canned corn. My cucumber and cut into small cubes. Defrost and cut crab sticks into thin rings - you can cut into cubes. We also cut the eggs into cubes with a knife or pass them through a special strainer. All salad products are ready.

Now we start directly to assemble the salad. To do this, pour all the prepared products into a convenient bowl of suitable size: rice, crab sticks, cucumber, eggs and corn, season with natural yogurt.

Gently and thoroughly mix everything with a spoon so that all products mix well between each other. Salt to taste.

The salad can be served using a salad ring - this will make it look neater and more appetizing. I used a ring with a diameter of 10 centimeters. Place the ring on a plate and lay out the salad slightly pressing it with a spoon so that it gets the desired shape and does not fall apart after the ring is removed. The salad is ready, you can additionally decorate it to your liking. I used crab sticks, cucumber, corn and parsley.