Crab Sticks Salad with Napa and Cucumber

Ingredients:

• 16 oz pack of surimi crab sticks
• 5-6 leaves of napa cabbage
• 1 english cucumber (I took about 3/4 of it)
• 1 can (15 oz) of sweet fresh cut whole kernel corn (salted)
• 4 eggs
• Bunch of fresh dill
• Bunch of green onions
• Mayonnaise to taste
• Salt to taste

How to prepare, step-by-step:

1. Prepare ingredients: boil eggs hard, drain liquid from corn, clean and rinse greens and vegetables, english cucumber can be replaced by any other cucumber type of similar size:

   

2. Start of by shredding napa (I used about 5-6 leaves, but depending on the size add more if needed). Put shredded cabbage to the big salad bowl, season with salt and set aside (if you substitute white cabbage for napa – soften it a bit with your hands before continuing):

   

3. Dice cucumber (if it has hard or bitter skin – remove it), add to the salad bowl:

   

4. Peel and chop eggs (I used egg slicer), add to the salad bowl:

   

5. Add corn (drain liquid before this):

   

6. Slice each crab stick lenghtways and dice, add them to the salad bowl:

   

7. Add finely sliced onions:

   

8. And chopped fresh dill:

   

9. Mix everything:

   

10. Dress with mayonnaise (adjust amount depending on how thick mayo is):

    

11. And mix again:

    

12. And serve. Crab Sticks Salad with Napa and Cucumbers goes great as a side dish for cookouts:

    

Tips and Advices:

• Salad with fresh cucumbers is better to serve as soon as it is prepared (if left for long time diced fresh cucumber will produce a lot of juice which will affect salad texture)