Cabbage salad with crab sticks

Summer salad without problems to your table.

Ingredients

• White cabbage - 400 g
• or Chinese cabbage - 400 g
• Rye croutons - 40 g
• Tomatoes - 2 pcs.
• Crab sticks - 240 g
• Young corn - 3-5 heads
• or canned corn - 300 g
• Lenten mayonnaise - 3-5 tbsp. spoons
• or sour cream - 3-5 tbsp. spoons
• Parsley greens - 1 bunch
• Salt - to taste
• Pepper - to taste
• Garlic (optional) - 1-2 cloves

Directions

1. Peel sweet corn, place in a cauldron, pour cold water. Put the cauldron on the fire, bring to a boil. Cook covered over low heat until tender (about 20 minutes). Drain water. Cool. (Or you can open a can of canned corn. Drain the liquid.)
2. Separate the corn kernels from the head.
3. Crab sticks cut into thin strips.
4. Cabbage cut into thin strips.
5. Wash tomatoes, cut into small pieces.
6. Peel the garlic. Crush in garlic.
7. Open a pack of rye crackers.
8. Wash and finely chop the herbs.
9. Place all ingredients in a salad bowl.
10. Salt, pepper. Add mayonnaise to the salad of cabbage and crab sticks. Mix well.
11. Cabbage salad with crab sticks is ready.
12. Bon appetit!