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Deborah

Deborah Dana

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Recipe

Surimi salad with corn

1 h 10 min
Easy
7
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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 servings
  • 1/2 White cabbage
  • Salt and pepper
  • 2 carrots
  • 2 teaspoons of wine vinegar for the dressing
  • 2 teaspoons of Dijon mustard for the dressing
  • 3 spoonfuls of olive oil for the dressing
  • 1 teaspoonful of sugar
  • 250 grams of 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.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    123
    kcal
    6.2%
    Carbohydrates
    23.2
    g
    7.7%
    Proteins
    7.4
    g
    15%
    Lipids
    1.0
    g
    1.5%
    Fiber
    3.2
    g
    6.4%
    Sugar
    7.1
    g
    7.9%
    Cholesterol
    12.5
    mg
    4.2%
    Esha
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