Prepare the dressing by mixing the vinegar, Dijon mustard, salt, and pepper. Whisk with a whisk until the ingredients are well combined. Slowly add the olive oil while whisking to incorporate it completely.
Quarter the cabbage and remove the core from each quarter. Cut the cabbage into very thin strips.
Place the cabbage strips in a large bowl and add the dressing, the remaining mustard, salt, and pepper. Mix well. Cover and refrigerate for about 8 hours.
Peel the carrots and grate them with a box grater. Cut the cucumber into strips. Add the carrots and cucumber to the cabbage, along with the surimi, and finally add the mayonnaise. Stir and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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