Salad with cabbage and corn: recipes for original cold appetizers. Salads with crab sticks, cabbage and corn Hearty and tasty appetizer with ham

How to prepare a salad of Chinese cabbage, corn, crab sticks and cucumber - detailed recipe preparations with photos.

Cooking time- 20-30 minutes
Calorie content per 100 g- 100 kcal.

Delicious, light and healthy salads – required element both everyday and holiday menus. But if in the summer preparing a salad for any housewife is a matter of five minutes, then in winter this usually poses problems.

This is because there are not so many products for preparing it in the cold season. Nevertheless, you want to pamper your household with something tasty. In this case, canned corn comes to the rescue, Chinese cabbage and crab sticks.

From these simple products you can prepare a very tasty, healthy and quite filling salad. It is also ideal for creating a menu during a series of January holidays. The ingredients for its preparation are not difficult to find, and they are inexpensive. But the salad turns out very tender, juicy, delicious and festive in a New Year’s style.

Salad of Chinese cabbage, corn, crab sticks, cucumber - step-by-step recipe

Take:

• 100 g crab sticks (half a small package).
• 1 fresh cucumber.
• 200 g Chinese cabbage (slightly less than half a medium-sized head of cabbage).
• 2 eggs.
• 100 g canned corn.
• Greenery.
• 1-2 tablespoons of mayonnaise.
• Salt (optional).

Boil hard-boiled eggs in advance. Drop them in cold water, hold for 10 minutes, then peel and cut into cubes.

Rinse and chop the cabbage.

Mix everything. Also cut the cucumber and crab sticks into cubes. Winter greenhouse cucumbers can be cut into salad along with the skin. Add them to the rest of the vegetables.

Open a can of corn, pour the contents into a colander, rinse under cold water and add a couple of heaping tablespoons to the rest of the salad ingredients.

At the end, add chopped herbs and season with mayonnaise. Stir everything, taste it. Most often, there is no need to add salt to the salad.

Since mayonnaise is already salty, but if salt is not enough for you, then add salt to your taste. You can also add a little pepper for spiciness. Then transfer to a salad bowl, garnish with herbs and serve.

A popular ingredient in salads for everyday and holiday meals, crab sticks are actually made from the meat of white fish (surimi), but still, they are so good in many salads that there is no point in replacing them with expensive real crab. Crab sticks go well with almost all salad ingredients.

The sweetish taste of canned corn harmonizes perfectly with crab sticks; it is almost always added to salads with them.

And cabbage - fresh or pickled, varied in varieties, allows you to create amazingly appetizing compositions from the simplest, available ingredients.

The main secret of snacks with crab sticks is that for the best taste, they should be warmed to room temperature.

This seafood-rich salad is perfect for an unusual festive table, and squid can be not only boiled (which for salads with it - classic version), but also canned. To balance the taste, it is recommended to slightly increase the proportions of potatoes or eggs.

Ingredients:

• a jar of canned seaweed;
• 8-10 pcs. crab sticks;
• medium-sized squid carcass;
• sunflower oil;
• 2 medium potatoes;
• 180-230 g corn;
• 4 boiled eggs;
• mayonnaise.

Preparation:

• boil the peeled potatoes;
• Boil the squid in salted water and fry in oil, then dry on a paper towel. Cut the seafood into strips;
• Cut eggs, potatoes and crab sticks into cubes;
• place the seaweed in a colander and shake to drain all the liquid;
• mix corn, squid, eggs, potatoes, cabbage and crab sticks;
• Season the salad with mayonnaise and serve.

Video on the topic:

Salad of fresh cabbage, cucumber, corn, crab sticks, eggs

A fresh crispy salad with crab sticks and a juicy apple is perfect for a summer menu, as well as for serving before any meat dish, such as fried or baked fish.

Ingredients:

• 100-120 g white cabbage;
• 150 g fresh cucumber;
• 220 g corn;
• 10 pieces. crab sticks;
• green or yellow apple (sour variety);
• lemon;
• salt;
• dill greens;
• 4 boiled eggs;
• mayonnaise;
• sour cream.

Preparation:

• Finely chop the cabbage, squeeze it with your hands, add salt and sprinkle with lemon juice;
• Chop the sticks and eggs into cubes;
• Cut the peeled cucumber and apple into strips;
• combine mayonnaise and sour cream, add finely chopped dill;
• mix crab sticks, eggs, cabbage, cucumber, corn and apple, season with sauce and serve the salad.

Video on the topic:

Salad with crab sticks, cabbage, corn, tomato

In this salad, the crab sticks are complemented by many components, including the classic rice that goes with them, but each ingredient emphasizes them rather than overshadowing them. The highlight of the salad is the combination cream cheese and spicy mustard-mayonnaise dressing.

Ingredients:

• 8-10 pcs. crab sticks;
• 100 g of Chinese cabbage;
• half an onion;
• sunflower oil;
• ground black pepper;
• 200 g corn;
• 2 processed cheese (like Druzhba cheese);
• 200 g boiled rice;
• 3 boiled eggs;
• parsley;
• 250-300 g of fresh tomatoes;
• mayonnaise;
• Dijon mustard.

Preparation:

• chop the onion coarsely and fry until golden brown in oil, pepper;
• Finely tear the Chinese cabbage leaves with your hands;
• Coarsely grate the cheese curds previously kept in the refrigerator (can be cooled even in the freezer);
• Cut eggs, crab sticks and tomatoes into cubes;
• Finely chop the parsley;
• mix crab sticks, tomatoes, corn, onions, eggs, cabbage in one bowl. Add the rice and cheese last;
• combine mayonnaise with mustard in proportions 8:1, add parsley;
• dress the salad and serve.

Salad with cabbage, pepper, crab sticks, corn

The taste of bell pepper in this salad sounds new thanks to honey. Pickled cabbage and carrots serve as a backdrop for the popular crab sticks. And the final touch completes everything in the form of thin soft wheat flatbreads, with which you won’t need to serve bread with this salad.

Ingredients:

• 150 g cabbage (preferably pickled, but sauerkraut is also possible);
• sweet bell pepper;
• sunflower oil;
• 3 medium potatoes;
• 10-12 pcs. crab sticks;
• 100-150 g Korean carrots;
• flatbread (like a tortilla);
• 250 g corn;
• mayonnaise.

Preparation:

• Boil the peeled potatoes;
• Remove the stem, seeds and internal membranes from the bell pepper. Cut the vegetable into 4 parts, make frequent punctures in the skin with the teeth of a fork and brush the pepper on all sides with honey and vegetable oil. Place the peppers in a baking pan lined with parchment and place in a well-heated oven for 15-20 minutes;
• cut crab sticks, potatoes and peppers into cubes, add spicy carrots, cabbage and corn, season with mayonnaise and mix;
• Tear the tortilla into small pieces and wrap 1 tablespoon of lettuce in each piece, place the lettuce portions on a plate and serve.

2 years ago

All year round we can eat different types of cabbage in fresh. The most common types of cabbage found on our tables are white, red and Peking cabbage. Salad with cabbage and corn is a healthy and incredibly tasty snack dish that will diversify your daily menu and decorate your holiday table.

Salad with cabbage, corn, and cucumber is not only a tasty dish, but also incredibly healthy. Just think how many vitamins, micro- and macroelements are contained in fresh vegetables! Canned corn gives the snack extra juiciness and amazing taste.

For a long time now, crab salad with cabbage and corn has held the leading position in domestic cuisine. This combination of products cannot be called traditional, but it still turns out delicious.

Compound:

• 0.2 kg of white cabbage;
• 1 fresh cucumber;
• 200 g crab sticks;
• 1 tsp each salt and granulated sugar;
• 1 can canned sweet corn;
• two onions;
• 2 pcs. chicken eggs;
• greens to taste;
• mayonnaise or sour cream sauce to taste;
• 1 tsp. Provençal herbs.

Preparation:

1. Finely chop the white cabbage.
2. As an experiment, it can be replaced with red cabbage or Beijing cabbage.
   
3. Mix finely ground salt with granulated sugar.
   
4. Add sweet and salty ingredients to the cabbage.
5. Mix well, lightly squeezing the cabbage.
   


6. Mix the cabbage well again so that the spices are evenly distributed.
7. Leave it for a while, but for now let’s prepare the rest of the salad ingredients.
   
8. Remove the plastic casing from the crab sticks.
9. Cut them into circles.
   
10. Add chopped crab sticks to the salad bowl with cabbage.
    
11. Wash fresh cucumber thoroughly with water.
12. Remove any remaining moisture with a paper towel.



13. Two heads onions peel and finely chop with a knife.
    
14. Place the chopped onion in a bowl and pour boiling water over it.
    
15. Leave for a quarter of an hour. During this time, the bitterness will go away.
16. Open a can of canned sweet corn.
17. Drain the juice.
18. Place the corn in a colander for a few minutes.
19. When the remaining juice has drained, add the corn to the salad bowl.
    
20. Boil eggs hard.
21. Cool under running water.
22. Peel the shells and cut the eggs into cubes.
    
23. Add chopped eggs to the salad.
    
24. Let's return to the bow. Strain the water, dry the onions and add to the salad.
    
25. We wash the dill and parsley with running water.
26. Remove excess moisture and finely chop with a knife.
27. Add greens to salad.
    
28. Season with mayonnaise or sour cream sauce to taste.
29. Mix thoroughly and immediately enjoy the unique taste of the prepared salad.

Original quick salad

You can prepare this fresh cabbage and corn salad in just 5 minutes. Due to its low energy value, this dish can also be enjoyed by those on a diet. A 100 g serving contains about 118 kilocalories. And if you replace mayonnaise sauce with natural low-fat yogurt or refined olive oil, the calorie content will become even lower.

Compound:

• half a fork of white cabbage;
• 250 g canned dessert corn;
• herbs and spices to taste;
• 1 onion;
• sauce for dressing.

Preparation:

1. Immediately open the can of corn and place it in a colander.
2. Leave for 5 minutes for the juice to drain.
3. Meanwhile, chop half a head of white cabbage.
4. Add salt, spices to taste and mix well, crushing the cabbage. Be sure to crush it to release the juice.
5. Chop the onion into half rings.
6. For additional aroma and improved taste, onions can be pickled.
7. Place all ingredients in a salad bowl and add canned dessert corn.
8. Mix thoroughly.
9. Add natural low-fat yogurt or other dressing to taste.
10. Mix again and serve immediately.

If you are preparing a snack dish in advance, then do not rush to season it with mayonnaise or sour cream. After a few hours, the cabbage will release its juices, resulting in a watery dish. To avoid this and prevent the salad from deteriorating in taste, add the dressing 10-15 minutes before serving.

Compound:

• half a head of Chinese cabbage;
• 0.2 kg smoked sausage;
• salt and sauce to taste;
• onion head;
• ½ can canned sweet corn.

Preparation:

1. Choosing smoked sausage To prepare this salad, rely solely on personal taste preferences. You can take ham, smoked chicken breast, balyk.
2. Chop smoked meats into strips or cubes.
3. Place in a salad bowl.
4. First we clean the Chinese cabbage.
5. We need to remove the top layer of leaves.
6. Shred it into thin strips.
7. Place in a salad bowl with smoked meats.
8. Peel and chop the onion into half rings.
9. Heat refined olive oil in a frying pan or saucepan.
10. Add the onion and sauté until an amber crust appears.
11. Please note that we add fried onions to the salad without oil. Let's use a slotted spoon.
12. Place the canned corn in a colander and drain the juice.
13. Mix all ingredients, season with salt and sauce.

What should you eat in summer and autumn!? That's right, as many vegetables as possible. At the same time, this is not a reason to give up your favorite dishes, in particular salads. Moreover, adding vegetables allows you to diversify your favorite taste and add a touch of freshness. Today we’ll look at a great summer option classic salad from crab sticks. Let's add to it what seems like the most ordinary young cabbage. It goes on sale in May, consider this a reason to open the summer season earlier.

Ingredients

• crab sticks 200 gr.
• corn 2 cans
• fresh white cabbage 250-400 gr.
• eggs 5-6 pcs.
• mayonnaise in sufficient quantities
• salt a pinch

Recipe

Selection of ingredients for crab cabbage salad:

Crab sticks taste better chilled, dessert corn. Instead of sticks, imitation crab meat is great. At its core, it is one product. I'll stick to cabbage. Of course, adding cabbage to a salad significantly increases the volume. However, you should not abuse its quantity. I believe that for the given amount of main ingredients, cabbage, you should take 250-400 grams. And of course, only young white cabbage is suitable, and not the one that spent the winter in the cellar.

Boiling eggs:

I start preparing the salad by letting the eggs cook. The photo shows very slight boiling. Cooking time is 7-8 minutes.

Shredding cabbage:

To make the salad uniform and “homogeneous,” the size of the chopped cabbage should be close to the size of the rest of the ingredients. Therefore, we chop it quite finely.

Dishes for mixing and storing salad:

For such salads, I have large plastic bowls that have a lid on top. As you chop the ingredients, put them in a similar cup. The first thing that goes there is cabbage. It needs to be salted a little.

Cabbage gave juice:

And mash until the juice appears. This process gives the cabbage tenderness, a bright, characteristic fresh smell appears, which clearly emphasizes the summer note of the future salad.

Grinding crab sticks:

Absolutely any method of chopping the main ingredient of the salad, which gave it its name, is suitable. To imitate meat, a grater is best. The sticks can also be grated or cut with a knife. This is purely a matter of aesthetic taste.

Corn preparation:

The juice must be drained from the corn. Then place the corn in a salad bowl.

Grinding eggs:

The method of grinding eggs is chosen independently. It could be a grater, like mine. Slicing with a knife or egg slicer. There is also the option of kneading with a fork.

Salad preparation:

To prepare the salad preparation, all ingredients placed in one cup, with the exception of mayonnaise, must be mixed well. Now you can close them with a lid and put them in the refrigerator, where they will be stored for up to two days.

Flavoring:

Place the required amount of salad preparation in a deep plate. Add mayonnaise. Mix well. Decorate the finished salad of crab sticks with corn and cabbage with herbs. Be sure to prepare this salad in the summer, save the recipe in bookmarks and in social networks. Subscribe to the newsletter for new recipes.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Traditional salad You can make dozens of cabbage, crab sticks and canned corn different ways. Among the many recipes, there is a dish for every taste: with a spicy garlic flavor, with a sweet pineapple flavor, with vegetables, mushrooms and even meat. Surprise your family with new treats from familiar products on weekdays and holidays.

How to make cabbage, crab sticks and corn salad

There are several recipes according to which this dish is prepared. Although the composition of the treat may be different, the stages of preparation may vary, the salad with crab sticks and cabbage has several principles that are followed for all variants of the treat:

• before using canned corn, the liquid should be drained from it, and the contents of the jar should be allowed to dry so that the salad does not quickly turn sour;
• if the recipe uses rice, then buy cereals with a low starch content;
• give preference not to frozen, but to chilled crab sticks;
• For cooking, they use not only white cabbage, but also red cabbage, Savoy, Peking, and Brussels sprouts;
• for tenderness and freshness, you can add a grated apple without peel to the salad;
• If you are using a frozen surimi product, let it thaw at room temperature;
• If the recipe uses onions, pour boiling water over them first to remove excess pungency and bitterness.

Recipes for cabbage salad, crab sticks and corn

Surimi products appeared on sale after the perestroika period. Their low cost, aroma and taste of seafood delicacies attracted housewives. A variety of snacks are prepared from this unusual product. A salad of crab sticks with cabbage, complemented by sweet canned corn, has become a favorite treat. There are several recipes for making a similar salad based on 3 main products. You can use the cooking instructions with photos, strictly observing the proportions, or add something of your own, adapting the dishes to your taste.

Fresh cabbage salad with crab sticks

• Time: 15 min.
• Number of servings: 6 persons.
• Calorie content of the dish: 54 kcal/100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

Cabbage and crab sticks salad is light, low in calories, but filling and has a harmonious taste. A juicy, piquant and vitamin-rich treat - an excellent option for a weekday dinner or a holiday feast. You can serve it in a common salad bowl or use portioned bowls. If you're worried about the garlic odor on your breath after a meal, don't put crushed cloves in the dressing. Rub the serving dish with a clove. This technique will preserve the piquancy of the aroma, but will not disturb the freshness of your breath.

Ingredients:

• crab meat (or other surimi product) – 0.2 kg;
• corn grains – 240 g;
• white cabbage – 300 g;
• carrots – 200 g;
• garlic – 2 teeth;
• sugar – ½ tsp;
• parsley or dill – 100 g;
• celery root – 70 g;
• sour cream – 150 ml;
• vinegar (9%) – 1 tsp;
• salt, pepper - to taste.

Cooking method:

1. Finely chop the cabbage leaves, crush them with your hands, after sprinkling them with sugar.
2. Sprinkle cabbage slices with vinegar mixed with water in a 1:1 ratio;
3. Grate carrots and celery root for Korean dishes, mix them with cabbage slices.
4. Add corn and diced crab meat to the vegetables.
5. Pass the garlic cloves through a press, mix the garlic pulp with sour cream and salt.
6. Pour the resulting dressing over the salad and stir.
7. Finely chop the greens and shake the dish generously.

From Chinese cabbage

• Time: 20 minutes.
• Calorie content of the dish: 48 kcal/100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

Tender, juicy, crispy Chinese cabbage or Chinese salad is an ideal product for those who control their weight. Dietary sheets go well with other foods: meat, herbs, vegetables and seafood. Crab Salad with Cabbage and Corn takes just a few minutes to make. You don’t need a detailed recipe with photos, because all the cooking steps are simple and clear. This is a great snack option for unexpected guests. A bright dish will become a worthy decoration for the table, and its high taste qualities will be adequately appreciated by your family and guests.

Ingredients:

• Beijing - 1 pc.;
• corn – 240 g;
• crab sticks – 100 g;
• hard-boiled eggs – 2 pcs.;
• cucumber – 1 pc.;
• tomato – 1 pc.;
• white bread - 2 slices;
• salad mayonnaise – 2-3 tbsp. l.;
• salt - to taste.

Cooking method:

1. Thinly cut the cabbage leaves into strips, cucumber, eggs into cubes, crab sticks into slices, tomatoes into arbitrary shapes.
2. Cut the crust off the bread, cut into cubes and dry the croutons in a frying pan. You can season with your favorite spices and seasonings.
3. Mix all ingredients in a large plate, brush with mayonnaise and season with salt.

• Time: 15 min.
• Number of servings: 4 persons.
• Calorie content of the dish: 101 kcal/100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

Sea kale has not only big amount micro- and macroelements, vitamins, but also an original, pronounced taste. Thanks to this, the recipe for salad with crab sticks and cabbage turns out to be delicious and piquant. If you want to know how to make a more filling treat, add boiled rice to it. Rinse it thoroughly before cooking to remove excess starch.

Ingredients:

• seaweed– 200 g;
• corn – 200 g;
• crab sticks – 200 g;
• eggs – 2 pcs.;
• onion – ½ piece;
• mayonnaise – 2 tbsp. l.;
• salt, pepper - to taste.

Cooking method:

1. If the cabbage strips are too long, cut them with scissors.
2. Boil the eggs, chop into cubes.
3. Finely chop the onion to remove bitterness and pour boiling water over it.
4. Cut the surimi product into slices.
5. Mix all the ingredients from the recipe, season, salt and pepper.

With cucumber

• Time: 35 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 41 kcal/100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

Although the salad always turns out delicious from white cabbage and Chinese cabbage, it can get boring. If you want to make an original treat, make this broccoli appetizer. The composition of the dish surprises with its multi-component nature and unusual combination of products, but all the components are harmoniously combined with each other, giving rise to an amazing composition. A special charm is created thanks to aromatic ingredients: garlic, ginger, mustard.

Ingredients:

• broccoli – 300 g;
• crab sticks – 240 g;
• canned corn grains – 200 g;
• cucumber – 1 pc.;
• Chinese cabbage – ½ head;
• bell pepper – 1 pc.;
• green onion feathers – 4 pcs.;
• ginger – 1/3 tsp.
• mustard – 1 tsp;
• soy sauce – 2 tbsp. l.;
• rice vinegar – 1 tsp;
• rosehip syrup – 1 tsp;
• vegetable oil – 1 tbsp. l.

Cooking method:

1. Disassemble the broccoli into florets, pour boiling water over it, set aside for a couple of minutes, then plunge into cold water.
2. Cut the crab sticks into pieces.
3. Chop onion, garlic, ginger, combine with half the portion soy sauce and vegetable oil. Pour the resulting marinade over the pieces of the surimi product and leave for 20 minutes.
4. Cut Beijing into strips, cucumber and pepper into slices.
5. Mix all vegetables and surimi product.
6. Make a dressing from the remaining soy sauce, mustard, vinegar and syrup.
7. Stir the salad and season.

With egg

• Time: 15 minutes.
• Number of servings: 6-8 persons.
• Calorie content of the dish: 36 kcal/100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

Fresh cucumber adds extra freshness to coleslaw, crab sticks and corn. If you want to reduce the calorie content of the finished product, instead of mayonnaise, use natural yogurt without additives for dressing. Onions are an optional ingredient in the recipe; use them if you want a spicy note in a delicate and fresh flavor composition.

Ingredients:

• corn – 400 g;
• crab sticks – 250 g;
• eggs – 2 pcs.;
• cucumber – 1-2 pcs.;
• radishes – 15 pcs.;
• Chinese cabbage – 1 head;
• leek, green onions, greens - to taste;
• mayonnaise – 2-3 tbsp. l.

Cooking method:

1. Boil the eggs, cut them and radish, cucumber into cubes.
2. Grind the surimi product.
3. Use the light part of the leek and cut it into rings.
4. Chop the herbs and green onions.
5. Cut the Beijing into strips.
6. Mix all ingredients, season with mayonnaise or yogurt, and add salt if necessary.

• Time: 15 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 162 kcal/100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

The unusual combination of smoked bacon and surimi product will delight you and your family. Tasty, satisfying, aromatic, and it takes very little time to prepare. To serve beautifully, use portioned salad bowls. Sprinkle the dish with grated cheese and sesame seeds, garnish with hard-boiled halves quail eggs, greenery to make the meal look solemn.

Ingredients:

• Beijing - 300 g;
• crab sticks – 200 g;
• bacon – 200 g;
• corn – 150 g;
• eggs – 2 pcs.;
• lemon juice – 1-2 tbsp. l.;
• olive oil – 2 tbsp. l.

Cooking method:

1. Cut the boiled eggs into cubes.
2. Tear the Beijing into flakes, cut the crab sticks into pieces.
3. Cut the bacon into thin slices, then tear into long strips.
4. Mix all ingredients, season with oil and lemon juice.

With chicken breast

• Time: 45 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 100 kcal/100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

One of delicious salads prepared with the addition chicken meat. To make the dish tender, it is not recommended to cut the breast into neat cubes. For this treat, separate it into fibers with your hands. You need to chop the cabbage leaves finely. Portion bowls will help you make your serving more refined. Use sea cocktail or shrimp as decorative elements.