Korean crab carrot salad. Salad with crab sticks and Korean carrots – “Ocean”

Step-by-step recipes preparations crab salad With Korean carrots and other ingredients

2018-01-20 Natalia Danchishak

Grade
recipe

10061

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

5 gr.

15 gr.

Carbohydrates

6 gr.

187 kcal.

Option 1. Classic salad recipe with crab sticks and Korean carrots

Crab salad is traditionally prepared with rice. In fact, you can make a lot of tasty and delicious dishes from crab sticks. original snacks. Salad with crab sticks and Korean carrots - one of the options that is distinguished by its piquancy and unique taste.

Ingredients

• fresh greens;
• dessert corn - can;
• Korean carrots - 200 g;
• table salt to taste;
• boiled eggs - four pcs.;
• mayonnaise - small package;
• sticks from crab meat- 200 g;
• garlic - two cloves.

Step-by-step recipe for crab salad with Korean carrots

Remove the crab sticks from the freezer in advance and defrost in the refrigerator. Remove the protective shell from each stick. Cut lengthwise and chop finely.

Boil the eggs until hard-boiled. Remove the shells from the cooled eggs and chop into pieces.

Rinse and chop the greens. In a deep container, combine crab meat sticks with eggs and herbs. Open the can of corn, drain the liquid, and add the contents to the rest of the food. Send Korean carrots here too. Peel the garlic cloves and squeeze them through a garlic press directly into the salad. Add mayonnaise, salt and mix thoroughly.

Depending on your preferences, you can use spicy or mild Korean carrots for cooking. Dress the salad before serving to prevent it from dripping.

Option 2. Quick recipe for crab salad with Korean carrots

For the holiday, we always strive to prepare as many different and delicious dishes. I want it to take a minimum of time to prepare. This salad option is from the series quick dishes. It will take no more than ten minutes to prepare.

Ingredients

• small package of crab sticks;
• kitchen salt;
• 150 g Korean carrots;
• mayonnaise;
• two boiled eggs;
• half a can of pitted olives.

How to quickly prepare a salad with crab sticks and Korean carrots

Remove the protective shell from the defrosted crab sticks and cut them into pucks.

Remove the olives from the marinade and cut into rings. Cool hard-boiled eggs and peel them. Chop into small cubes.

Combine all the chopped ingredients in a deep bowl, add Korean carrots and mayonnaise. Stir, taste, adjust the taste with salt. Serve the appetizer in a beautiful salad bowl or serving bowl.

Olives can be taken green or black. If you want to make a snack less high in calories, use sour cream for dressing.

Option 3. Crab salad with Korean carrots and tomatoes

Vegetables make the salad healthy, juicy and light. We will form the appetizer in portioned bowls or tall glasses. Main condition delicious snack- fresh and high-quality crab product.

Ingredients

• ¾ pack of mayonnaise;
• 100 g crab sticks;
• Korean carrots - 100 g;
• fresh cucumber;
• one pod bell pepper;
• one fresh tomato.

How to cook

Place Korean-style carrots on the bottom of the bowls, lightly compact them and coat with mayonnaise.

Rinse the bell pepper. Cut it open and remove the stem. Clean the seeds thoroughly. Cut the vegetable into thin strips. Place on top of the carrots, smooth and cover with mayonnaise.

Thaw crab sticks in the refrigerator. Remove the film from each. Disassemble the sticks into fibers and cut them in half. Place on a layer of pepper and spread with mayonnaise. Lightly salt.

Wash the cucumber and tomato. Wipe the vegetables with a napkin. Chop the tomato into small slices. Spread over crab sticks and brush with mayonnaise. Cut the peel off the cucumber. Chop it into thin strips and spread over a layer of fresh tomato. Decorate with a thick mesh of mayonnaise.

You can arrange the salad on a plate using a cooking ring. Place it on a flat dish and lay out the ingredients in layers, compacting them tightly. Then carefully remove the ring.

Option 4. Salad with crab sticks and Korean carrots “Valeria”

A lot of greens are used for preparation, which makes the salad healthy and beautiful.

Ingredients:

• crab sticks or rolls - 200 g;
• onion and dill greens - a bunch;
• four chicken eggs;
• a pinch of ground black pepper and salt;
• cheese - 100 g;
• 160 g mayonnaise;
• garlic clove;
• 200 g Korean carrots.

Step by step recipe

Place the eggs in a saucepan with water and cook for eight minutes. Then cool them in ice water, peel and finely chop.

Grind the cheese on a grater into large sections. First remove the crab sticks from the freezer and defrost them at room temperature. We peel them from the protective film and cut them into cubes.

We combine the chopped products in a deep salad bowl. Add Korean carrots. Green onions and wash the dill, dry and finely chop. We send to other products. Pepper and salt. Peel a clove of garlic and pass it through a garlic press into a salad bowl. Season with mayonnaise and stir well.

If the Korean carrots are long, cut them into smaller strips. It is better to salt and pepper the salad at the end, as the spices contained in the carrots may be sufficient.

Option 5. Crab salad with pickled cucumbers and Korean carrots

Crab meat goes well with pickled carrots. Pickled cucumber will add piquancy, and sweet corn and boiled eggs will balance the balance of flavors and spices.

Ingredients:

• seven crab sticks;
• salt;
• one pickled cucumber;
• 125 g mayonnaise;
• 100 g Korean carrots;
• 100 g dessert corn;
• two large eggs.

How to cook

Place the eggs in a small saucepan with drinking water and cook for about eight minutes. Drain the boiling water. Cool the eggs in ice water and remove the shells. Cut the peeled product into small slices.

Remove the cucumber from the marinade. Chop the pickled vegetable into small pieces. Remove the thawed crab product from the packaging and cut into circles.

Place sticks cut into circles, chopped pickled cucumber and boiled eggs in a deep salad bowl. Add sweet corn here, after draining the syrup from it, and Korean carrots. Lightly salt and add mayonnaise. Stir.

You can replace crab sticks with meat. When purchasing crab sticks, pay attention to expiration dates and the condition of the packaging. It should not be damaged. Fresh crab sticks will be juicy and tender.

Option 6. Crab salad with Korean carrots and seafood

Crab salads are often prepared with seafood. It could be shrimp, mussels or squid. The latter can be used fresh or canned. The snack will be light, healthy and tasty.

Ingredients

• 300 g crab sticks;
• mayonnaise "Provonsal";
• 250 g small shrimp, krill;
• chicken eggs - five pcs.;
• 250 g small squid carcasses;
• 130 g mild Korean carrots.

Step by step recipe

We clean the squid and cut it into rings. Place them in boiling water, lightly salt it, and cook for about two minutes. Remove with a slotted spoon. In a separate bowl, boil the peeled shrimp until tender. We throw them into a colander. Boil the eggs hard, cool and peel them.

Separate the yolks from the whites. We cut the latter into small strips. Leave the yolks whole.

Remove the protective film from the sticks. We cut them crosswise and then chop them lengthwise into small strips.

Place seafood in a deep bowl, add Korean carrots, boiled eggs and crab product. Add mayonnaise and stir. Let's take a sample. If necessary, add some salt. Place the appetizer in a salad bowl and decorate with crumbled yolk.

It is advisable to remove excess liquid from Korean carrots. To do this, place it on a sieve and leave for some time.

Salad with Korean carrots and crab sticks Today it has more than several dozen varieties. And all because salads based on Korean carrots and crab sticks are delicious, and they are easy and simple to prepare. In addition to these two important components, salads may include canned corn, peas, boiled meat, sausage, eggs, tomatoes, mushrooms, cheese, pineapples, cucumbers, and so on. Concerning appearance, then the salad with crab sticks and Korean carrots can be either puffed or mixed. Today we will look at several options for cooking in Korean.

Ingredients for two servings:

• Crab sticks - 200 gr.,
• Korean carrots - 100 gr.,
• Olives - 7-10 pcs.,
• Eggs – 2 pcs.,
• Hard cheese - 100 gr.,
• Fresh cucumber – 1 pc.,
• Salt,
• Mayonnaise,
• Parsley for decoration.

Salad with Korean carrots and crab sticks - recipe

Grate the boiled eggs coarse grater.

On the same grater, grate the fresh cucumber and hard cheese.

Cut the olives lengthwise into thin rings. They will be used to decorate the salad.

Since the salad with Korean carrots and crab sticks is prepared in layers, it can be decorated different ways– put it in a bowl or bowl, shape it using a ring or arrange it in a slide, like classic salad herring under a fur coat. You can choose any of the methods. I'll show you how to prepare a salad with Korean carrots and crab sticks using the first method.

Place a layer of crab sticks on the bottom of the bowl. Pour mayonnaise over them.

The next layer is boiled grated eggs and mayonnaise. This layer of salad can be lightly salted.

Place on eggs fresh cucumbers. Lightly salt them.

Sprinkle with mayonnaise.

The next layer of salad with crab sticks and Korean carrots will be grated cheese sprinkled with mayonnaise.

Cover the salad with a layer of Korean carrots. All that remains is to decorate it.

Place a sprig of parsley in the center of the salad and arrange circles of olives in a circle. Before use salad with crab sticks and Korean carrots It is recommended to keep in the refrigerator for about 1 hour. Once soaked, it will become more juicy and fully reveal its taste. Enjoy your meal. I will be glad if this salad recipe is useful to you.

Salad with Korean carrots and crab sticks. Photo

Below are other types of salads with a similar theme.

Salad with Korean carrots and crab sticks and cheese

Ingredients:

• Crab sticks - 200 gr.,
• Eggs - 2 pcs.,
• Hard cheese - 150 gr.,
• Dill - 10 gr.,
• Green onions - 20 gr.,
• Mayonnaise.

Preparation

Cut the crab sticks into cubes. Cut the boiled eggs into cubes. Grate hard cheese on a coarse grater. Finely chop the green onions and dill. In a bowl, combine Korean carrots, eggs, crab sticks, herbs and cheese. Pour mayonnaise over the salad. The salad does not need to be salted, since Korean carrots, cheese and crab sticks are already salty.

Salad with Korean carrots and crab sticks “Flower”

Ingredients:

• Crab sticks - 1 pack,
• Eggs - 2 pcs.,
• Korean carrots - 100 gr.,
• Canned corn - 100 gr.,
• Canned pineapples - 100 gr.,
• Potato chips - 1 pack,
• Mayonnaise,
• Salt.

Preparation

Boil hard-boiled eggs. Cut them into cubes. Chop crab sticks and rings into cubes canned pineapples. Place a layer of crab sticks on the bottom of a flat plate. Sprinkle with mayonnaise.

The next layer of salad is Korean carrots plus mayonnaise. Place eggs on carrots. Pour mayonnaise over the salad. Add some salt. Add pineapple cubes. Sprinkle the salad with corn. Decorate the salad in a circle potato chips. Serve the salad with Korean carrots and Flower crab sticks an hour after cooking.

Salad with Korean carrots and crab sticks and croutons

Ingredients:

• Crab sticks - 200 gr.,
• Chicken eggs - 2 pcs.,
• Rye crackers - 80-100 gr.,
• Olives - 50 gr.,
• Korean carrots - 100 gr.,
• Mayonnaise.

Preparation

Salad with Korean carrots and crab sticks and croutons belongs to the category of “guests on the doorstep” salads or salads popularly called minute. It will take 10 minutes to prepare the salad, provided that you have boiled eggs, ready-made Korean carrots and croutons.

Cut the olives into slices. Cut crab sticks and eggs into cubes. Place crab sticks, eggs, olives, croutons and Korean carrots in a bowl. Season the salad with mayonnaise. No need to add salt.

Stir. Bright and delicious salad on a quick fix with Korean carrots and crab sticks and crackers is ready. It turns out no less tasty.

Ingredients

• Korean carrots - 100 g
• Crab sticks - 100 g
• Cheese durum varieties- 100g
• Chicken eggs - 2 pcs.
• Mayonnaise - 80-100 g
• Green onions, parsley - bunch
• Salt, pepper - to taste

Cooking time: 10 minutes

Yield: 4 servings

If you eat crab sticks, you can prepare a salad with crab sticks and Korean carrots. The recipe with photos will tell you step by step how to prepare this easy, beautiful and delicious salad. It can be prepared either in layers or by mixing all the ingredients and seasoning them with mayonnaise.

As a filling in basic recipe mayonnaise is taken, but if you are on a diet, try replacing it with low-calorie kefir, yogurt or low-fat sour cream. Don't forget to season this dietary dressing with salt and spices.

How to prepare a salad with Korean carrots and crab sticks and egg

Prepare all ingredients. To prepare crab salad with Korean carrots, you only need to first prepare the eggs by boiling them hard. The remaining ingredients can simply be removed from the refrigerator. Korean carrots can be purchased at the market or supermarket, or you can prepare them yourself; there are many recipes on the Internet and culinary magazines.

This salad has several serving options. The photos will tell you step by step how to prepare a layered crab salad with carrots, but the same salad can be mixed and placed using a cooking ring in a beautiful form.

So, place a springform pan or cooking ring on a plate and grate the eggs into the bottom of the plate. You can lay out only the white, and use the yolk to decorate the salad.

Lightly salt the eggs and apply a mayonnaise layer. If you want to use a little mayonnaise, put it in a cornet or plastic bag and squeeze it onto the surface of the salad through a very small hole.

Thaw the crab sticks completely, remove the packaging and grate them on top of the eggs with mayonnaise using a coarse grater. Instead of crab sticks, you can use crab meat, and our salad will only benefit in taste.

Grate the hard cheese into thin shavings using a grater and place on top of the crab sticks. Apply a mayonnaise layer.

Place Korean carrots on top as the last layer. I usually cook Korean carrots with medium heat, since children also eat them. These carrots are perfect for this salad.

That's all, the salad of crab sticks and carrots is ready. Carefully lift the cooking ring so as not to dislodge the layers. Decorate the salad as you wish. I used finely chopped greens for the sides; they are healthy and necessary for the body at any time of the year.

Apply a “path” of yolk on top, frame it with green onion feathers.

Korean-style salad with crab sticks, cheese and carrots, as you already know, is beautifully served in layers. You can lay it out in layers as in the photo recipe above, using a cooking ring. You can arrange layers of salad in a glass bowl.

But you can simplify your task, and at the same time reduce the time you spend in the kitchen. How? Simply mix all the ingredients in a deep bowl, season the salad and place portions on appetizer plates using the same smaller diameter cooking ring. Fast, beautiful and tasty - isn’t this what we want when we start cooking?

Korean carrots (also called “cha”) are excellent taste qualities and very affordable today food product. It is quite cheap, and eating it in its natural form as a separate dish has already become a habit among a wide range of our fellow citizens. The oriental dish is also popular as one of the components for preparing some snacks. For example, a salad with Korean carrots and crab sticks looks presentable and original; it will certainly be an excellent decoration for any table - both festive and everyday. Its simple recipe opens up wide scope for housewives for kitchen creativity. Well, have you already decided to cook? Then let's begin!

Three basic principles

Salad with Korean carrots and crab sticks includes several components. The fish component (yes, we remember that sticks are made mainly from fish) is usually cut into cubes or rings, sometimes into strips. But do not forget that very small pieces will lose their taste in the overall “canvas” of the dish.

Korean-style carrots are suitable both store-bought and homemade; before adding them to the appetizer, remove excess moisture from them (you can squeeze them out with your hands or put them on a sieve and press down a little with a large spoon). We add this ingredient in its original form, without additional cutting; only if the strips are too long, we shorten them to acceptable dimensions. It is better to take a version that is not too spicy, almost neutral, otherwise the taste of the spices will overwhelm all other components of the dish.

Of the other ingredients, you can safely add fresh cucumbers, canned (sweet) corn, and chicken to a salad with Korean carrots and crab sticks. boiled eggs, and an omelette.

• The spiciness of the salad with Korean carrots and crab sticks can be adjusted by mixing sharp workpiece with mild, and the juiciness of the dish - with the help of strained marinade.
• As a rule, mayonnaise is used as a dressing (the fat content of this product is selected according to individual preferences). Store-bought mayonnaise can easily be replaced with homemade mayonnaise.
• And for those who are watching their figure (although this dish obviously cannot be called dietary), you can try the “light” version. For dressing, use 15% sour cream plus a drop of mayonnaise sauce, the fat content of which will not exceed 25-30%, usual vegetable oil replace with flaxseed or cold-pressed olive oil.

Salad “Crab sticks with Korean carrots”: a simple recipe

To prepare it, we need to take: semi-finished crab products - 250 grams, the same amount of Korean carrots, three eggs, half a jar (or also 250 grams) canned corn sweet varieties, fresh medium-sized cucumber (in winter, a greenhouse version is also suitable), “Provencal” mayonnaise or an analogue prepared with your own hands. Let’s immediately make a reservation that in this article we will not talk about how to prepare “cha” carrots and mayonnaise at home - it’s worth devoting special time to this.

Cooking is easy!

1. A salad of Korean carrots, corn, and crab sticks can be prepared in one, two, or three times. If necessary, chop Korean carrots, cut the cucumber into strips, and crab sticks into rings. All this will take you literally a few minutes.
2. At this time, cook hard-boiled eggs. Cool and peel the shell. Wash, dry and chop finely.
3. Combine the ingredients in the prepared container, adding corn (decant the liquid), mixing thoroughly.
4. Practically ready salad with Korean carrots and crab sticks (see photo below) seasoned with mayonnaise to taste. To decorate the dish, you can use mayonnaise, sprinkled figuratively, grated cheese, pieces of yolk, and herbs.

Original salad “Crab sticks with Korean carrots”: step-by-step recipe

You should prepare the following ingredients: sticks with real crab meat - 250 grams, peeled krill - the same amount, peeled squid carcass - 250 grams, Korean carrots not too spicy - 150 grams, five eggs, mayonnaise to taste.

Let's cook simply!

1. Cut the squid into rings, boil lightly salted water, put the product in there and cook, but no more than a minute (the count starts from boiling again). We carefully monitor the clock, otherwise the ingredient will be overcooked and become rubbery.
2. Boil the krill in a separate container (if it is already boiled and frozen, then you can only pour boiling water over it in a colander).
3. Separately, boil hard-boiled eggs.
4. All cooked salad components must be thoroughly cooled before use. Remove excess liquid from squid and krill, drying slightly with a towel and colander.
5. Peel the eggs and remove the yolks. Cut the whites into small strips. We will leave the yolks for decoration of the dish.
6. Cut the sticks crosswise, chopping them into small pieces, like eggs.
7. Add chopped squid and Korean carrots to all other ingredients. Add a couple of spoons of mayonnaise and mix. Taste and add more if necessary. But we’re not in a hurry to add salt; first, let’s take a sample.
8. Transfer the “Original” salad into a festive bowl, sprinkling crumbs on top egg yolk. If desired, you can add grated hard cheese. It will not interfere, but on the contrary, it will even add piquancy to the dish.

Salad with cheese - “Buffet”

In this case, cheese is included in the main ingredients. Let's take equal parts of canned corn, semi-finished crab products, hard, but not spicy cheese, carrots in Korean (for example, only 200 grams each). You will also need one sweet onion, mayonnaise, ground pepper Chile.

Preparation

1. Line the bottom of a small container with a layer of chopped onions and make a mesh of mayonnaise on top.
2. The second layer is carrots, if the strips are long, then cut into pieces.
3. On top there are a layer of chopped crab sticks and a mayonnaise mesh.
4. Next, onions and sweet corn again. The layers should be clearly separated, as in the case of “Herring under a fur coat.”
5. On top is the last layer of cheese. This product must be coarsely grated. If desired, you can add a layer egg white from hard-boiled eggs.
6. As a rule, the top of the dish is not coated with additional mayonnaise, but to prevent the cheese from drying out, it is slightly moistened with it.
7. We decorate the puff salad with figuratively cut eggs, a mesh of mayonnaise, and sprigs of fresh herbs.

Bon appetit everyone!

“Carrot-cha” is a Korean carrot.

A salad made from carrots marinated with spices is popular both as a separate dish and as a component for further preparation of appetizers and hot dishes.

Came to us from Korean national cuisine and the recipe, which underwent many changes, opened up enormous scope for culinary creativity for housewives.

This simple appetizer has acquired many additional components.

Often, quite in the Korean spirit, it is combined with seafood, almost their entire range.

Since “carrots” are often purchased ready-made, to simplify the process, other products for salads are also chosen in the form of semi-finished products. This is, for example, crab rolls– easy to process, tasty, juicy products made from marine meat.

Salad with crab sticks and Korean carrots - general principles of preparation

The main ingredient is rolls; they are added to such salads in sliced ​​or grated form.

Depending on the recipe, they are cut into pieces, rings, and strips. You can, of course, ignore the recommendations and cut at your own discretion, but it is worth remembering that the smaller the pieces, the less noticeable their taste is in the overall “picture”.

“Carrot-cha” is suitable both store-bought and homemade, before mixing, remove excess moisture from it by lightly squeezing it with your hands.

Carrots can be added without resorting to additional cutting, but if the strips are still too long, shorten them to a suitable size.

The spiciness of salads is regulated by mixing hot and mild carrots, if the recipe calls for juicy dish, then you can do this with the help of a marinade.

You can add fresh cucumbers, canned corn, boiled chicken eggs or chopped omelet to salads with crab sticks and Korean carrots.

The main ingredients are most harmoniously combined with seafood such as squid and shrimp.

Mayonnaise is mainly used for dressing, and the fat content of this product can be selected independently.

For low calorie snacks, mayonnaise sauce can be diluted with low-fat sour cream, or completely replaced with it.

“Presidential, Southern” – salad with crab sticks and Korean carrots, corn and eggs

Ingredients:

250 gr. semi-finished crab products;

“carrot-cha” – 250 gr.;

Three boiled eggs;

Half a can of sweet corn;

One fresh cucumber;

Mayonnaise “European” or other, not lower than 67% fat content.

Cooking method:

1. Finely chop the Korean carrots, cut the cucumber into short strips, and semi-finished crab products into thin rings.

2. Peel the shells from hard-boiled eggs and cut them into smaller pieces.

3. Combine the crushed ingredients with canned corn and season with mayonnaise. Whisk a little sauce and decorate the top with a chaotic design.

Salad with crab sticks and Korean carrots – “Original”

Ingredients:

Thin crab sticks – 250 gr.;

Juicy, mild “carrot-cha” - a glass with a slide;

Three eggs;

Canned dessert corn – 100 gr.;

Three small fresh cucumbers;

Leek feather, can be replaced with green feather onions;

Half a small lemon;

Mayonnaise, low-calorie – 80 ml.

Cooking method:

1. Cut the crab sticks crosswise and in half and then into strips, about the thickness of “carrot-cha” strips.

2. Peel the fresh cucumber and chop into strips.

3. Slice or chop the hard-boiled eggs, and shape the leeks into half rings.

4. Place all the chopped ingredients in a bowl, add the canned corn drained from the marinade.

5. Squeeze the juice from half a lemon and sprinkle it over the salad, stir.

6. Pour mayonnaise and mix everything well again.

Salad with crab sticks and Korean carrots – “Ocean”

Ingredients:

Crab meat sticks – 300 grams;

Small shrimp, krill – 250 gr.;

Squids, small carcasses – 250 gr.;

“carrot-cha”, mild – 130 grams;

Five chicken eggs;

Medium-calorie mayonnaise, perhaps with a weak cheese or crab flavor.

Cooking method:

1. First prepare the foods that will pass heat treatment. To do this, cut the squid into rings, boil slightly salted water, put the squid in it and cook for no more than one and a half minutes, from boiling again. Watch the time carefully, otherwise the squid will be overcooked and turn rubbery. Meanwhile, in a separate bowl, boil the shrimp until tender, add a little salt to the water, and hard-boil the eggs separately.

2. All boiled products must be cooled well before further use, and excess moisture must be removed from squid and shrimp by drying them in a colander.

3. Now let's start cutting. Peel the eggs, remove the yolks and cut the whites into small strips. Leave the yolks whole; they can be used to decorate the salad on top.

4. Cut the sticks first across and then lengthwise, and chop not coarsely, just like the eggs.

5. Add squid, shrimp, eggs, Korean carrots, start with two tablespoons of mayonnaise and mix. If necessary, add more sauce, but do not rush to add salt, take a sample first.

6. Transfer the salad to a serving bowl and sprinkle the top with egg yolk crumbles.

Salad with crab sticks and Korean carrots – “Raja”

Ingredients:

Chilled semi-finished crab products – 200 gr.;

Juicy and spicy “carrot-cha” – 140 gr.;

Large eggs – 4 pcs.;

Three small slices hot garlic;

Mayonnaise, 40%;

Two tablespoons of frozen butter (for dressing).

Cooking method:

1. Scramble the eggs, add a little salt, and fry the resulting scrambled eggs thin pancake. Cool and cut it into short, thin strips.

2. Also form crab rolls.

3. Combine the chopped products with carrots, add pressed garlic, lightly add salt.

Salad with crab sticks and Korean carrots – “Old Pagoda”

Ingredients:

Half a fork of Chinese cabbage – 350 gr.;

“carrot-cha” – 120 grams;

240 grams of chilled semi-finished crab products;

A can of canned, soft, “candy” corn;

Two small cucumbers;

Onion feathers;

“Salad Provencal” for dressing, 40% fat.

Cooking method:

1. Chop, trying to get as thin chips as possible, Chinese cabbage, salt generously and press lightly with a spoon several times.

2. Cut the semi-finished crab products lengthwise, then again diagonally, into small pieces and transfer to the cabbage.

3. Remove the skin from the cucumbers; if you have young cucumbers, this is not necessary. Cut each cucumber lengthwise into 4–6 pieces, depending on thickness, and chop them into thin strips. Send the chopped cucumbers to the cabbage mixed with chopsticks.

4. Add corn, carrots, finely chopped onions and, adding a few spoons of sauce, mix.

Salad with crab sticks and Korean carrots – “Sea Breeze”

Ingredients:

200 gr. kelp (seaweed) with celery;

Crab sticks, chilled – 130 g;

140 gr. Korean “carrot-cha”;

Fresh cucumbers, possibly greenhouse cucumbers – 3 pcs.;

60 gr. high quality olive oil (for dressing).

Cooking method:

1. Mix kelp (seaweed) with carrots. Add fresh cut into strips juicy cucumbers. If this is done too thin or small, the cucumbers will release a lot of juice and the snack will be wet.

2. Cut the chilled semi-finished crab products into large strips diagonally and add them to the rest of the products.

3. Olive oil pour in small portions as a dressing, stirring very carefully. You need to add salt as needed, since carrots and seaweed salty. Serve exclusively chilled.

Layered salad with crab sticks and Korean carrots – “Buffet”

Ingredients:

150 gr. sweet canned corn and crab sticks;

“carrot-cha”, mild – 120 grams;

230 grams of Russian cheese;

Small sweet onion;

Unflavored mayonnaise 55% fat.

Cooking method:

1. Lay a layer of finely chopped onions along the bottom of the bowl, and on top of it - a thick mesh of mayonnaise.

2. Place a layer of carrots on the onion; if its strips are too long, cut them into pieces.

3. Rub a layer of crab semi-finished products on top and also apply a mayonnaise mesh.

4. Place the corn on top of the onions and grate the cheese on it.

5. Usually the top of the salad is not coated with mayonnaise, but to prevent the cheese from drying out, you can also moisten it with sauce. Decorate the dish by sprinkling lightly artificial caviar.

Salad with crab sticks and Korean carrots – “Mayak”

Ingredients:

400 grams of crab sticks, only high-quality, dense consistency;

Red fillet salted fish– 200 grams;

Spicy “carrot-cha” – 300 grams;

Mayonnaise 72%, “European”.

Cooking method:

1. Cut fillets of red, well-salted fish into “transparent” slices.

2. Carefully unroll the rolls and, placing fish plates on them, wrap them again. Place in the refrigerator for a quarter of an hour.

3. Then cut them into rings, no more than five millimeters thick and connect with spicy carrots. “Carrot-cha” is pre-cut to a length of no more than 2 centimeters.

4. Add mayonnaise and mix carefully, without destroying the “rolls”.

“Merchant's fur coat” – classic herring salad with crab sticks and Korean carrots

Ingredients:

300 g Korean carrots;

250 g Korean beets;

350 g crab, chilled sticks;

A small carcass of herring, highly salted;

Mayonnaise 67%.

Cooking method:

1. Carefully gut the herring, remove the skin from the fillet and separate it from the backbone and bones. Chop as finely as possible.

2. Unroll the “rolls” and place chopped herring on them in a thin, even layer, wrap them back and leave for half an hour.

3. While the rolls are “infusing,” evenly distribute the Korean carrots over the bottom of the serving plate, without brine.

4. Place thinly sliced ​​rings on top stuffed sticks, but not all, leave a little for decoration. Pour mayonnaise over everything.

6. Place the reserved rings filled with herring for decoration on top and lightly sprinkle with finely grated crab rolls.

Salad with crab sticks and Korean carrots - tricks and useful tips

Frozen crab sticks do not thaw cold water, it is absorbed into the pulp, making it excessively watery, washing out the juices from the product.

When buying chopsticks, pay attention to their composition; for high-quality semi-finished products, surimi will be in first place on the list - minced fish, from which, in fact, crab sticks are prepared.

It is better to dry Korean carrots before adding them to other products, especially if you plan to season them with mayonnaise. To do this, put the carrots lightly squeezed into a colander and leave in it for a while, the excess brine will drain off.

Fresh cucumbers added to the salad should not be cut too finely; they will taste bad, but will fill the dish with their excess juice.

Dress such salads just before serving and in small quantities, otherwise they will turn sour.