Salads and appetizers
Salad with crabsticks and pickled carrots
  • 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


  1. Dice previously defrosted crabsticks. Open a canned corn and drain the liquid.
  2. Boil 4 eggs for about 8 minutes and put into a cold water to cool down. Then cut them into small pieces.
  3. Wash, dry and chop greens. Add to the eggs and crabsticks. Mix well.
  4. Stir in pickled carrots and 1 cup of sweet corn.
  5. Season with pressed garlic, mayonnaise (or yogurt), salt and pepper. Stir all the ingredients.
Bon appetit!
Other Salads and appetizers

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