Kitchen appliances and utensils: kitchen scales and other measuring accessories, a deep capacious bowl, a colander or a fine sieve, a wooden cutting board, a sharp kitchen knife, a salad bowl.
Ingredients
| Components | Proportions |
| Chinese cabbage | 7-8 leaves |
| large cucumber | 1 PC. |
| canned corn | 1 can |
| crab sticks | 300 g |
| lean mayonnaise | 80-100 g |
Step cooking
- We sort Beijing cabbage into leaves and select from them 7-8 the best and fleshy. Each sheet is cut into 4-5 thin strips, and then finely chop them.
- Shredded Beijing leaves are sent to a roomy bowl, and then slightly wrinkled with clean hands, so that the cabbage lets the juice out.
- We cut fresh large cucumber lengthwise into 4-6 equal parts, depending on the thickness of the vegetable. Then cut the cucumber into thin strips.
- 300 g of crab sticks are cleaned of the film, and then cut each stick lengthwise into two equal parts. Then diagonally shred crab sticks onto thin plates.
- All chopped ingredients are sent to a bowl of cabbage leaves.
- From the corn, drain the excess liquid, and then pour it to the rest of the components. I recommend throwing corn into a colander or small sieve to get rid of the juice as much as possible.
- There we add 80-100 g of lean mayonnaise, and then salt and pepper the salad in accordance with personal taste.
- Stir everything thoroughly, after which we give the ingredients the opportunity to soak in mayonnaise for 10-15 minutes. Put the finished salad in a salad bowl and serve. If desired, the product can be decorated with leaves of fresh parsley or cilantro.
Video recipe
After watching the video presented, you will comprehend a simple technique for preparing a lean salad based on crab sticks and Chinese cabbage leaves. In it, a professional culinary specialist demonstrates the entire cooking process from beginning to end, and also shares his experience and gives many useful tips that will be very useful for beginners in the culinary business.
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