Korean carrot and corn salad

Juicy, tasty and moderately spicy salad turns out. The sweet canned corn added a special flavor to the salad.

Ingredients

• Crab sticks - 100 Grams
• Korean carrots - 100 Grams
• Canned corn - 50 grams
• Fresh cucumber - 1 Piece
• Egg - 2 Pieces
• Mayonnaise - 2 Tbsp. spoons
• Salt - To taste

Directions

1. Boil eggs until tender, cool and peel. Cut the cucumber into strips.
2. Cut the sticks into rings.
3. Chop the egg into cubes.
4. Add corn and carrots to the salad.
5. Season with mayonnaise.
6. The salad can be served in a shared salad bowl or in portions. Place some of the lettuce in a serving ring.
7. Remove the ring using a press.
8. Garnish the salad with a sprig of herbs and serve.