This grill salad With the addition of crab fingers and corn, it is an ideal culmination of summer. The dish is light, refreshing, full of flavors – sweets, light spice and expressiveness. Perfect for crunchy bread. The cabbage pleasantly enriches the texture of this salad. The sauce adds an interesting note of fresh, citrus taste.
You will prepare the dish very quickly and simply, and the whole will delight all guests and all your family. It tastes great cold, so serve them during hot days. It adds lightness to grilled meats – pork neck, sausage or passenger.
- 500 g Surimi fingers,
- 100 g of Chinese cabbage,
- 1 greenhouse cucumber,
- 150 g of the cannon corn.
Dressing:
- 1 tablespoon of mustard,
- 1 clove of garlic,
- ½ teaspoon of lemon peel,
- 1 lemon juice,
- 3 tablespoons of olive oil,
- ½ teaspoon salt,
- ¼ teaspoon of black pepper,
- ¼ teaspoon of sugar.
Finely chop the Chinese cabbage and divide in your fingers. Transfer it to the bottom of the salad bowl.
Finely chop the Surimi fingers, just like cucumber. You can also gently grate it on a large grater.
Drain the corn from the pickle and mix with crab fingers and cucumber. Spread the mixture evenly on top of the cabbage.
Prepare dressing by mixing all ingredients. Sprinkle the sauce with a salad.
Put the barbecue salad in the fridge under cover, for about an hour so that the flavors combine. Serve the dish cold.
Store the remains in a tight container and use within 3 days.
Source: NowowoPuje.pl
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