Name: Surimi Salad with Corn
Prep time: 70 min
Yield: 4
Cuisine: Internacional
Ingredients: 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 ear corn

Preparation

1h 10 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.