Hope salad with crab sticks

There are a lot of variations on the salad with crab sticks. All of them are united by the pronounced taste of crabs with the addition of various ingredients that emphasize and enhance it. This recipe uses a traditional combination of sweet corn and chicken eggs, and Peking cabbage is also added, which makes the salad airy and light.

1. Boil hard-boiled chicken eggs. To do this, gently put the eggs in boiling water and cook them for 10 minutes from the moment the water boils. Then cool them by pouring cold water. Peel the eggs from the shell and cut into small cubes.

2. With Peking cabbage, tear off the upper leaves, cut off damaged and too hard areas. Cut the Peking cabbage into thin strips no more than one centimeter thick across the head itself.

3. Defrost the crab sticks and peel them from the packaging. Then cut into small cubes.

4. Mix eggs, cabbage and crab sticks in a large enough bowl (so that it is convenient to mix).

5. Drain all the liquid from the canned corn and put the corn in a bowl with the rest of the ingredients. Mix everything well with a spoon.

6. Season the salad with salt and pepper to taste. Since corn itself is sweet enough, adjust the amount of spices by tasting the salad.

7. Season the salad with mayonnaise and mix gently.

Nadezhda salad with crab sticks is ready! In order for the salad to soak better, it should be put in the refrigerator for an hour. But if you don't want to wait, you can immediately start tasting.

Thanks to the presence of such colorful ingredients as red crab sticks and yellow corn, this salad looks like a bright spot on the table and invariably lifts the mood of others. Spread it on salad creamers and you can serve it on the table.

Bon appetit!