x
Deborah

Deborah Dana

ImagenReceta
0 Photos
x
Select File


Validate Cancel
Upload photo
Recipe

Surimi salad with corn

1h 10 mins
Low
8
Favorites
Collections
Glider
Super List
Upload a picture
To print
A delicious recipe for surimi salad with corn, the roasted corn gives a delicious touch that you will love. You can serve this salad as a starter or prepare it for a light dinner.
Learn more about Deborah Dana

Ingredients

4 portions
  • 1/2 white cabbages
  • salt, and pepper
  • 2 carrots
  • 2 teaspoons wine vinegar, for the dressing
  • 2 teaspoons Dijon mustard, for the dressing
  • 3 tablespoons olive oil, for the dressing
  • 1 teaspoon sugar
  • 250 grams surimi, in strips
  • 1 corn

Preparation

Boil the corn in a pot with water, once the grains are tender, drain and shelling. In a pan brown the corn. Reserve.
Prepare the dressing by mixing the vinegar, dijon mustard, salt and pepper. Beat with a balloon whisk until the ingredients are mixed well. Slowly add the whipping olive oil so that it is fully incorporated.
Quartle the cabbage and remove the heart of each room. Cut the cabbage into very thin strips.
Put the strips of cabbage in a large bowl and add the dressing, the rest of the mustard, salt and pepper. Mix well. Cover and chill about 8 hours.
Peel the carrots, and grate them with a box grater. Add the carrots and corn on the cabbage, along with the surimi and finally add the mayonnaise. Stir and serve.

Did you cook this recipe?

Print recipe for:

Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (0)
Be the first to give a rating

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

Submit
SUGGESTED RECIPES

Cauliflower Mac and Cheese

1 Comments

Surimi tempura

1 Comments

Egg and Surimi Salad

0 Comments
ADVERTISING
ADVERTISING
ADVERTISING