I usually cook this salad if I have some boiled rice left, which has nowhere to go. It remains only to add cabbage, crab sticks and corn – and a wonderful everyday snack is ready. I recommend using light lean mayonnaise with it.
Ingredients
- Crab sticks - 300 g
- Cabbage - 150 g
- Corn - 1 bank
- Fig (boiled) – 160 g
- Salt - 0.5 tsp.
Step-by-step cooking recipe
Finely chop the crab sticks or grate on a coarse grater.
Chop the cabbage and mash it with salt with your hands.
Add corn and boiled rice, and stir the salad.
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