Salad with crab sticks and pineapple

Step-by-step recipe

Step 1:

Defrost the crab sticks at room temperature if they were previously frozen. Cut the sticks into small cubes.

Step 2:

Hard cheese should be grated or cut into small pieces. The former will result in a more tender and smooth salad.

Step 3:

Open the can of pineapple and carefully drain the syrup through a sieve to remove excess moisture. If the pineapple is in rings, cut them into small, uniform-sized cubes.

Step 4:

Place all chopped ingredients and corn into a deep salad bowl.

Step 5:

Add mayonnaise—first 2 tablespoons, then more as needed to achieve the desired consistency. Gently mix the ingredients with a spoon, being careful not to damage the pineapples.

Step 6:

Taste the salad, adding a pinch of salt and a little pepper if needed. Refrigerate for 20–30 minutes—just enough time for the flavor to develop a harmonious, holistic flavor.

Step 7:

Before serving, toss again, divide into portions, or place in a serving ring to give the salad a beautiful shape.

Cooking tips

This recipe makes a diet-friendly version of a crab stick and pineapple salad. Simply swap out the dressing for Greek yogurt instead of mayonnaise.

If you want to add texture, sprinkle some chopped walnuts on top.

Any hard cheese is suitable for the salad, for example, Gouda, Russian or Maasdam.

It's best to prepare the salad an hour before serving, so that the ingredients have time to exchange flavors, but the dish remains fresh.