A bright, mouth-watering and delicious salad of crab sticks, Korean carrots and eggs. Cooking principles and a step-by-step recipe.
Salad with Korean carrots and crab sticks has more than several dozen varieties. Because on the basis of these products, delicious dishes are always obtained, and it is easy and simple to prepare them. In addition to these components, a variety of products are introduced into the composition: canned corn, boiled meat, green peas, sausage, tomatoes, mushrooms, cheese, green peas, pineapples, cucumbers … Externally, the salad can be made out as flaky or mixed. In this review, we will consider the option of making a salad from crab sticks, Korean carrots and eggs.
- Korean carrots are suitable for a store-bought dish or homemade. How to cook it, you will find a step-by-step recipe with a photo on the pages of the site.
- From Korean carrots, before mixing them with other products, remove all excess moisture by lightly squeezing it out with your hands.
- You can add carrots without slicing them first. But if the strips are too long, shorten them to the desired size.
- If the crab sticks are frozen, do not thaw them in cold water. it will be absorbed into the pulp, wash out the juices from the product and make it unnecessarily watery.
- When buying sticks, read their composition. If the semi-finished product is of high quality, surimi (minced fish) will be in the first place in the list.
- Choose the fat content of mayonnaise for salad dressing yourself.
- To make the dish low-calorie, dilute mayonnaise with low-fat sour cream or replace it completely.
- Season the salad before serving, otherwise it will turn sour.
See also how to make a salad with cabbage and crab sticks.
- Caloric content per 100 g - 219 kcal.
- Servings - 3-4
- Cooking time - 15 minutes for slicing food, plus time for boiling and cooling eggs
Ingredients:
- Crab sticks - 5 pcs.
- Mayonnaise - for dressing
- Eggs - 2 pcs.
- Korean carrots - 100 g
- Green onions - a few twigs
- Processed cheese - 100 g
Step-by-step preparation of salad from crab sticks, Korean carrots and eggs, recipe with photo:
1. Pre-boil the eggs hard-boiled. To do this, immerse them in cold water, boil and simmer over moderate heat for 8 minutes. Then transfer to ice water, which is changed several times. Peel and dice chilled eggs.
2. Defrost crab sticks if frozen and cut into cubes or strips.
3. Cut the processed cheese into cubes. If it is poorly chopped, crumpled and choked, soak it in the freezer for 15 minutes beforehand. It will freeze slightly and cut well.
4. Put Korean carrots in a sieve to drain all the moisture and send them to all products.
5. Wash green onions, dry, chop and add to food. Pour mayonnaise next.
6. Stir well the crab stick, Korean carrot and egg salad. Chill it in the refrigerator for half an hour and serve. If you wish, you can lay out the products on the dish in layers, smearing with mayonnaise, then you get a layered salad.
See also the video recipe on how to make a puff salad with crab sticks and carrots.
