Sunflower Salad with Crab Sticks

Sunflower Salad Ingredients with Crab Sticks

  1. Crab sticks (thawed) 250 grams
  2. Onion 1 piece (large)
  3. Carrots 2 pieces (large)
  4. Chicken egg 3 pieces
  5. Canned corn 1 can (480 grams)
  6. Chips 1 packet (60 grams)
  7. Vegetable oil 2-3 tablespoons
  8. Mayonnaise 200 milliliters
  9. Salt to taste
  10. Ground black pepper to taste
  11. Purified water as needed
  12. White vinegar 9% 2 tablespoons (for eggs)
  • Main Ingredients Corn, Onion, Carrot, Crab Sticks
  • Serving 1 serving
  • World Cuisine


A tablespoon, a cutting board - 2-3 pieces, a kitchen knife - 2-3 pieces, paper kitchen towels, a kitchen sponge, a grater, a stewpan, a stove, a frying pan, a wooden kitchen spatula, a deep plate - 2-3 pieces, a key for canned food, a bowl , colander, a large flat plate.

Sunflower salad with crab sticks:

Step 1: prepare onions with carrots and herbs.

This salad is prepared much easier than its brothers of the same name, because it contains a very small number of products. First of all, using a sharp kitchen knife, peel the vegetables indicated in the recipe and rinse them with your favorite greens under trickles of cold running water. Then we dry everything with paper kitchen towels, take turns on a chopping board and chop. Onions cut into small cubes of 1 centimeter in size. Shred carrots on a large or medium grater.

Finely chop the greens and distribute the slices into separate plates.

Step 2: fry the onions with carrots.

Then we put a frying pan on medium heat and pour a little vegetable oil into it, two or three tablespoons will be enough. When the fat warms up, dip the onion cubes into it and fry until transparent, as well as a delicate golden color, for about 2-3 minutes.
Then add carrots to them and cook them together until the last is soft, constantly stirring with a wooden kitchen spatula. As soon as the vegetables are lightly browned, remove the pan to the side and give its contents the opportunity to cool to room temperature.

Step 3: prepare the chicken eggs.

We don’t lose a minute, using a soft kitchen sponge, wash the chicken eggs. This must be done so that during the heat treatment, harmful bacteria that can lead to unpleasant diseases do not enter the protein through the shell pores.

Step 4: Cook the chicken eggs.

Now we transfer the testes to a small stewpan, fill them with water so that it is 3-4 fingers higher, and add a couple of tablespoons of rock salt, as well as 9% vinegar. We put this product on medium heat and after boiling the liquid, we cook hard-boiled 10-11 minutes. Then, helping ourselves with a slotted spoon, mix the eggs in a bowl of ice water and completely cool them.

Step 5: prepare the corn.

Meanwhile, using a canned wrench, open a jar of pickled corn, put it in a colander and leave it in the sink on 5-6 minutes or before use so that the glass is excess liquid.

Step 6: prepare the boiled chicken eggs.

Then we clear the cooled chicken eggs from the shell, again wash them from splinters, dry them with paper kitchen towels and chop them on a medium, large or small grater into a clean deep plate.

Step 7: prepare the crab sticks and the remaining ingredients.

We remove polyethylene packaging from thawed crab sticks. We send them to a new board and with another knife we ​​cut each into 4 parts, and then chop them into small cubes from 6 to 7 millimeters in size. After that we put other necessary ingredients on the countertop and proceed to the next, almost final step.

Step 8: bring the Sunflower salad with crab sticks to full readiness.

Once all the products have been prepared, put them on a large flat plate, in the form of a circle in layers, each lubricating with two or three tablespoons of mayonnaise. First comes half the fried onions and carrots. Then 1/2 part of the crushed eggs. Behind them all the crab sticks.

Again the eggs and, finally, the remaining fried vegetables, which are also soaked in mayonnaise, and then sprinkled with canned corn. We distribute chips along the edges of the plate, forming a delicate sunflower, and decorate it with finely chopped favorite greens. We cover the finished dish with plastic wrap, put in the refrigerator for an hour and then taste it!

Step 9: serve the Sunflower salad with crab sticks.

Sunflower salad with crab sticks is served cold as a snack or as a full second meal for lunch or dinner. The taste and aroma of this miracle are quite delicate, not as saturated as in other versions of this dish. But, the minus is that such a salad turns out to be less satisfying, although whoever likes it. Enjoy and enjoy delicious food!
Enjoy your meal!

Recipe Tips:

- Do you want the salad to be more satisfying? Add a layer of boiled until fully cooked and chopped on a coarse grater potato, which must be put after the first part of the fried vegetables, as well as from the boiled chicken, it is better to distribute it before the last layer of fried onions and carrots;

- very often mayonnaise is mixed with sour cream in the proportions of 1: 1;

- At will, olives, olives, tomatoes from which very often make ladybirds and other bugs can also be used to decorate the salad.