Salad “Gentle” with crab sticks

We take the crab sticks out of the refrigerator in advance so that they thaw before cooking. Then we clean them from the packaging, cut them in half lengthwise and chop finely. You can use not only sticks, but also crab meat, both products consist of surimi - chopped fillet of ocean fish.

Wash cucumbers. We cut off the tails of the cucumbers, peel the fresh vegetables from the peel so that the salad is tender. We cut the cucumbers into cubes.

We will cook chicken eggs for 9 minutes from the moment of boiling water in a bowl. Cool the eggs under running water, peel the shells and cut the boiled ingredients into cubes.

We clean the onion and wash it in cold water. Cut the vegetables as finely as possible. If the onion is bitter, it can be scalded with boiling water. If desired, white onions can be pickled in a mixture of table vinegar and water, combined in equal proportions. For flavor, you can add black allspice or clove buds to the marinade. After 15 minutes, the onion must be filtered from the marinade and dried with napkins.

In a deep salad bowl, combine all the prepared ingredients: crab sticks, cucumbers and eggs. Strain the canned corn from the marinade, add to the salad. Separate the parsley from the stems, wash and chop. Pour the parsley into the salad, the greens will make the salad fragrant.

Add a little salt, since the eggs are unsalted, season the “Gentle” salad with freshly ground pepper. Let's fill everything with mayonnaise. As usual, store-bought sauce or homemade mayonnaise will do.

Mix the salad thoroughly. Add chopped onion to taste, mix everything again.

Let the salad brew in the refrigerator, half an hour will be enough. Salad is better to cook just before serving, as chopped cucumbers release juice. For convenience, you can serve salad in dough baskets or tartlets.
Enjoy your meal!