Delicate and light crab salad for the New Year's table.
Cooking time 15 minutes
Crab sticks 100 g
Canned corn 100 g
Korean carrots 100 g
Cheese 50 g
Eggs 2 pcs
Mayonnaise 2 tbsp l.
Boil eggs until tender, cool and peel.
Dice the crab sticks in a bowl, add the canned corn.
Add diced eggs, grated cheese and Korean carrots.
Season with mayonnaise and mix salad.
Place in salad bowls and decorate as desired.
Garland crab salad with Korean carrots is ready.
Bon appetit! Happy New Year!