Light, tasty, juicy … crab salad with cabbage and tomatoes, which is perfect for a family lunch or a gala dinner. Step-by-step recipe with a photo. Video recipe.
Crab sticks are a popular component for preparing a variety of cold snacks, sandwiches, salads, fillings for baskets, pancakes, lavash rolls, etc. At their low cost, the product has the taste and aroma of an expensive seafood delicacy. Today we will prepare a crab salad with cabbage and tomatoes. It is not difficult to prepare, however, despite the simple set of products, it is better to know some of the subtleties.
- Not only white cabbage is suitable for salad. Cooks add Chinese cabbage, and some add broccoli. The taste of the finished salad will depend on the selected vegetable variety.
- It is better to use young white cabbage. She has the most delicate leaves. Other varieties will do, though.
- It is important to chop the head of cabbage very thinly, then the taste of the cabbage will be delicate, not rough.
- If the vegetable is wrinkled with your hands before adding to the salad, it will let out the juice, which will make the food more juicy.
- Crab sticks are equally good chilled or frozen. A frozen product is cheaper, so it has one drawback: it should be properly defrosted at room temperature without using a microwave or hot water. Otherwise, the protein will curl up and become tough like rubber. It is better to get the surimi out of the freezer in advance so that it thaws in the refrigerator.
- Experienced chefs recommend using foods of the same temperature for salads. If heat-treated products are used, then they must be cooled to room temperature before combining with other ingredients.
The offered salad with cabbage and crab sticks turns out to be light and healthy. But if desired, the salad can be supplemented with other products. For example, crab sticks are often complemented with rice, corn, eggs, etc. Surimi goes especially well with them, and the finished dish turns out to be more satisfying and tender.
- Caloric content per 100 g - 84 kcal.
- Servings - 2
- Cooking time - 10 minutes
Ingredients:
- White cabbage - 300 g
- Pink tomatoes - 1 pc. (big size)
- Cilantro - a few twigs
- Olive or vegetable oil - for dressing
- Crab sticks - 5 pcs.
- Salt - a large pinch
Step by step preparation of crab salad with cabbage and tomatoes, recipe with photo:
1. Wash white cabbage under running water and dry with a paper towel. Remove the top leaves, because they are usually tainted. Chop the head of cabbage finely into thin strips.
2. Wash the tomatoes, dry with a paper towel and cut into wedges.
3. Remove the wrapping film from the crab sticks and cut into half rings or rings. If they are frozen, defrost them properly in advance.
4. Wash cilantro greens, dry and chop finely.
5. Season food with salt and oil (olive or vegetable). Stir and serve the crab salad with cabbage and tomatoes to the table. Before serving, you can cool the salad a little in the refrigerator. But no longer than 10-15 minutes. Since there are tomatoes in the salad, which will flow, which will spoil the appearance and taste of the dish.
See also a video recipe on how to make a salad with crab sticks and Chinese cabbage.
