Crab Stick and Cucumber Salad with Yogurt Dressing

A colorful and juicy salad with a beautiful presentation. The recipe for this well-known salad is not for nothing so popular, because this dish has many advantages, including ease of preparation, budget and great taste. As an experiment, many housewives add an apple instead of a cucumber or exclude both of these ingredients. For my taste, with cucumber it turns out juicier and tastier than anything else. Also, the taste of the salad depends on the corn — choose juicy and quite sweet. It is better to take homemade eggs. Additionally, you can decorate the salad with herbs, cucumber, etc.
cook time: 30 min
Chloe Benton
Crab Stick and Cucumber Salad with Yogurt Dressing

Nutrition Facts (per serving)

105
Calories
4g
Fat
12g
Carbs
6g
Protein

Ingredients (6 portions)

Basic:

Salt to taste
Rice (round-grained) 50 g
Eggs 3 pc
cucumbers (one small) 100 g
Yogurt 100 g
Crab sticks (6 items) 120 g
Canned corn (small jar) 170 g

Recipe instructions

Step 1

Step 1
Wash the rice in three waters until transparent. Pour it into a saucepan and add 150 milliliters of water, add a little salt and cook over low heat for 15 minutes while stirring. Turn off the heat, place a kitchen towel on the lid of the pan and let the rice cook until cooked, then cool it. Boil the eggs hard and cool in cold water.

Step 2

Step 2
Drain the juice from the canned corn. Wash the cucumber and cut into small cubes. Thaw the crab sticks and cut them into thin rings — you can cut them into cubes. We also cut the eggs into cubes with a knife or pass them through a special strainer. All ingredients for the salad are ready.

Step 3

Step 3
Now we proceed directly to assembling the salad. To do this, pour all the prepared products into a convenient bowl of a suitable size: rice, crab sticks, cucumber, eggs and corn, season with natural yogurt.

Step 4

Step 4
Mix everything carefully and thoroughly with a spoon so that all the products mix well with each other. Salt to taste.

Step 5

Step 5
The salad can be served using a salad ring — this way it will look neater and more appetizing. I used a ring with a diameter of 10 centimeters. Place the ring on a plate and lay out the salad, lightly pressing it with a spoon so that it takes the desired shape and does not fall apart after the ring is removed. The salad is ready, you can further decorate it to your liking. I used crab sticks, cucumber, corn and parsley.

Additional rubrics

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