Salad with beijing cabbage crab sticks and corn

4 servings
20 min

How to make a salad with Beijing cabbage crab sticks and corn? Prepare all the necessary ingredients for the salad. It is better to take Beijing cabbage of a small size - you can find heads weighing about 150-200 g. The leaves of such cabbage are tender and juicy, light green. At the same time, there will be no need to think where to put the remnants of the head.

Cut crab sticks into small cubes. You shouldn't cut too much, as we need a light consistency. Ideally, each piece of crab sticks should not exceed the size of corn grains.

Wash and dry Beijing cabbage. Cut the poker and white rigid parts of the leaves adjacent to it. Cut the remaining green leaves into small straws.

Boil the eggs hard-boiled, cool, peel and finely chop with a knife. It is not worth grating the eggs, otherwise the taste of the egg will be practically not felt and the salad will turn out to be similar in consistency to viscous porridge.

Peel the canned corn on a sieve and dry. Canned corn for this salad is convenient to take in small jars. Grains must be dense, whole. If the corn grains are loose, the upper skin is separated from them, then such corn is not quite high quality and should not be used. It is necessary to make sure that all the liquid from the corn glass.

In a salad bowl, combine crab sticks, Beijing cabbage, canned corn and eggs. If desired, you can add crushed dill or parsley greens.

Season the salad with mayonnaise. If desired, the salad can be salted and pepper to taste. I don't usually add extra spices to mayonnaise salads. Mayonnaise does this task perfectly on his own. In addition, you can salt the salad if the mayonnaise and crab sticks are salty enough on their own.

Mix everything thoroughly. You can serve salad to the table right away. Or put in the refrigerator for 15-20 minutes. Enjoy your meal!