Heat 1 tbs. of sunflower oil in a large skillet over medium heat. Add sliced onion and cook until soft, for about 3 minutes. Add sliced mushrooms and cook, stirring, until the water evaporates.
Grate carrots and add to the skillet, sauté for another 4-5 minutes until soft. Season with salt and pepper and remove from heat.
Meanwhile dice the crabsticks.
Place cooled mushrooms and vegetables into a large salad bowl. Add diced crabsticks and 1 cup of sweet corn. Mix well, garnish with lettuce and serve immediately.
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