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Salad with cabbage, cucumber and corn
Delicious and unobtrusive salad. You can easily and quickly cook it in the country.
How to cook Salad with cabbage, cucumber and corn
Step 1
Cucumber cut into cubes.
Step 2
Chop the cabbage into strips, green onions into rings.
Step 3
Eggs pre-boil, cut into cubes. Also chop the crab meat.
Step 4
Combine all the ingredients in a large bowl, season with mayonnaise, salt to taste.
Step 5
Serve immediately.
Salad with cabbage, cucumber and corn - FAQ About Ingredients, Baking Time and Storage
Yes, you can substitute green cabbage with red cabbage, savoy cabbage, or even napa cabbage for a slightly different flavor and texture.
Imitation crab meat (surimi) is a common and affordable substitute. You can also use cooked shrimp, shredded chicken, or even chickpeas for a vegetarian option.
This salad is best served immediately. However, if you have leftovers, you can store it in an airtight container in the refrigerator for up to 24 hours. Keep in mind that the mayonnaise may make the salad watery over time.
Absolutely! Simply omit the crab meat and substitute it with chopped avocado, chickpeas, or marinated tofu for added protein and texture.
For a lighter option, try using plain Greek yogurt, sour cream, or a vinaigrette dressing made with olive oil, lemon juice, and herbs.
Definitely! Bell peppers (red, yellow, or orange), shredded carrots, or chopped celery would be great additions.
Make sure to chop the cabbage into thin strips and avoid adding the dressing until just before serving. This will help maintain its crispness.
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