Deborah Dana

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Recipe

Surimi salad with corn

Name: Surimi salad with corn
Prep time: 70 min
Cook 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 corn

1h 10 mins

Low

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Deborah Dana

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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.

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Ingredients

4 portions

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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.