Crab salad without eggs and corn

Step-by-step recipe:

Step 1:

We cut the crab sticks – first lengthwise, then crosswise – into strips.

Step 2:

Take the bell pepper and cut it into strips first, then chop the strips to about the same size as the crab sticks.

Step 3:

First, cut the tomato into rings, then chop it in the same way as the pepper and crab sticks.

NOTE: This eggless crab salad, according to our recipe, should be moderately juicy. The tomatoes should be firm enough to not release too much juice when slicing. To prevent the salad from turning out watery, avoid overly juicy tomatoes.

Step 4:

Shred the Chinese cabbage into strips, then chop again until all ingredients are approximately the same shape and size.

Step 5:

Add soy sauce to the container with mayonnaise, add chopped garlic, and mix thoroughly.

NOTE: Soy sauce replaces salt in our recipe and adds a piquant flavor to the dressing. This versatile dressing is suitable for many salads. If you want to make a larger salad, simply increase the mayonnaise.

Step 6:

Add black pepper to the salad bowl to taste.

Step 7:

Season the salad with mayonnaise, soy sauce and garlic, mix well.

Step 8:

The salad according to our recipe is ready and can be served, garnished with grated cheese.

Cooking tips:

The finer and more uniformly chopped the ingredients are, the better their flavor will be in this recipe.

In our recipe, the hard cheese is not mixed with the main mass of the salad, but is used for decoration when serving.

If you prefer a lower-calorie dish, you can slightly modify the recipe - just replace the mayonnaise with natural yogurt.

Since our eggless crab salad contains fresh, juicy vegetables (tomato, cabbage), it is best prepared and dressed just before serving.