Salad with crabsticks and pickled carrots
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100 g frozen crabsticks “Vodniy mir"
150 g pickled carrots
400 g sweet canned corn
4 eggs
1-2 tsps. mayonnaise (or plane yogurt)
1 clove garlic
to taste herbs, salt, ground pepper

Dice previously defrosted crabsticks. Open a canned corn and drain the liquid.

Boil 4 eggs for about 8 minutes and put into a cold water to cool down. Then cut them into small pieces.

Wash, dry and chop greens. Add to the eggs and crabsticks. Mix well.

Stir in pickled carrots and 1 cup of sweet corn.

Season with pressed garlic, mayonnaise (or yogurt), salt and pepper. Stir all the ingredients. Bon appetit!

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