Surimi Salad with Corn

Deborah Dana
Deborah Dana
A delicious recipe for surimi salad with corn, the roasted corn adds a delightful touch that you will love. You can serve this salad as a starter or prepare it for a light dinner.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
9
Favorites
Collections
Planner
Grocery List
Ingredients
4
Servings
  • 1/2 white cabbages
  • salt , and pepper salt , and pepper
  • 2 carrots 2 carrots
  • 2 teaspoons wine vinegar, for the dressing
  • 2 teaspoons Dijon mustard, for the dressing 2 teaspoons Dijon mustard, for the dressing
  • 3 tablespoons olive oil , for the dressing 3 tablespoons olive oil , for the dressing
  • 1 teaspoon sugar 1 teaspoon sugar
  • 250 grams surimi, in strips
  • 1 ear corn 1 ear corn
Preparation
1h 10 mins
0 mins
Low
  • Boil the corn in a pot of water, once the kernels are tender, drain and remove the kernels from the cob. Sauté the corn in a skillet until golden. Set aside.
  • 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 fully incorporate.
  • Quarter the cabbage and remove the core from each quarter. Cut the cabbage into very thin strips.
  • Place the strips of cabbage in a large bowl and add the dressing, the remaining mustard, salt, and pepper. Mix well. Cover and chill for about 8 hours.
  • Peel the carrots and grate them using a box grater. Add the carrots and corn 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.
Do you want to know what other nutrients this or other recipes have?
Provided by