Very light and delicious crab salad with persimmon and Chinese cabbage! This is a real boon for those who are fasting, as it is very useful and easy to prepare. Step-by-step recipe with a photo. Video recipe.
If you love crab salad, Chinese cabbage salad and are a fan of persimmons, then this dish is for you. Combine these ingredients for a delicious crab salad with persimmon and Chinese cabbage. Crab sticks and Chinese cabbage are available all year round, but persimmon is a seasonal fruit. Therefore, do not miss the moment, take advantage of the season and prepare the proposed dish that will add a note of joy and good mood to your menu.
In the absence of Peking cabbage, a white-headed relative can replace it with no less success, and crab sticks can replace crab meat or other seafood, for example, squid. For the recipe, take persimmons of dense varieties, for example, sharon. This one is well cut, keeps its shape and does not disintegrate. Very soft varieties are not suitable for salad, since in a dish they will turn into a mass of an incomprehensible shape. If you are not on a diet, then the salad can be supplemented with boiled chicken eggs or cheese, such as mozzarella. These products will go well with the rest of the ingredients, and they will give the salad an interesting flavor, making the dish original and juicy.
See also Cooking Salad with Persimmon, Chinese Cabbage, and Bran.
- Caloric content per 100 g - 185 kcal.
- Servings - 2
- Cooking time - 15 minutes
Ingredients:
- Peking cabbage - 4-5 leaves
- Lemon juice - 1 tablespoon
- Persimmon (with dense pulp) - 1 pc. small size
- Olive oil - for dressing
- Crab sticks - 2-3 pcs.
- Salt - a pinch
Step-by-step preparation of crab salad with persimmon and Chinese cabbage, recipe with photo:
1. From a head of cabbage, remove the required number of leaves, wash them under running cold water and chop into thin strips. Do not wash the entire head of cabbage if you are not going to use it all, because the leaves will wither and will not crunch.
2. Cut the crab sticks into cubes or strips. If they are frozen, then defrost them first. However, do not use hot water or a microwave oven for this. Do this in the refrigerator well in advance. When thawed slowly, they will retain all the nutrients and taste.
3. Wash persimmons under running water and dry with a paper towel. Cut it into medium sized cubes.
4. Put all the food in a large deep bowl, season with salt and gently squeeze the juice out of the lemon to avoid the seeds.
5. Pour olive oil over the crab salad with persimmon and Chinese cabbage, stir, cool in the refrigerator for 10 minutes and serve.
See also a video recipe on how to make a crab salad with Chinese cabbage.
