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Various variations on the theme of crab stick salad with corn and rice. Salad "crab"

One of the familiar festive dishes is a salad crab sticks with the addition of rice. It is often prepared for the holidays and for a reason: this cold appetizer consists of a small amount of ingredients, the cost of which is low. So the output is not only tasty, but also budget dish which is loved by many. In addition, many photos from cookbooks prove that the salad looks very attractive.

How to make a salad of rice and crab sticks

Each hostess chooses her own recipe for a salad of crab sticks and rice. Someone is used to adding corn to it, for someone it’s tastier to chop white cabbage and cut fresh cucumbers with bell pepper. However, the main ingredient is always crab sticks, rice and mayonnaise dressing. Here are a few rules on how to cook this dish:

  1. Sticks are often sold frozen, so they need to be thawed before cutting.
  2. Eggs must be hard boiled. After boiling water, cook them for another 10 minutes.
  3. Rice is best to choose round-grain polished. Basmati or brown salad will not work. When cooking, make sure that it does not turn into porridge. To do this, it must not be mixed.
  4. The dish should be well soaked, so before putting it on the table for guests, keep it for 2-3 hours in the refrigerator.
  5. Mayonnaise can be replaced with sour cream if desired.
  6. Decorate the salad as you wish or as shown in the photo.

How to cook rice for crab salad

Round grain rice should be thoroughly rinsed with running water. If this is not done, then a lot of gluten will remain in it, which will turn the cereal into porridge. Needed in a salad crumbly rice, which is evenly mixed with all other ingredients. After the cereals have been washed, put the pan on the stove and fill the contents with water in proportions of 1: 2 (twice as much water as rice). Once the water has almost boiled away, cover the pot with a lid and lower the heat.

Rice and Crab Stick Salad Recipes

Salad with crab sticks and rice is a very tasty cold appetizer that few people refuse. Each time you can experiment and serve new versions of this dish to the table. Pictured in cookbooks can be found different ways how to serve this salad festive table. How to cook this dish, you will learn from the recipes presented.

Classic recipe

  • Time: 40 minutes.
  • Servings: 5 persons.
  • Calorie content of the dish: 128 kcal / 100 g.
  • Purpose: snack.
  • Cuisine: international.
  • Difficulty: easy.

The classic recipe for salad with crab sticks is done very quickly, provided that all the ingredients are already prepared: eggs and cereals are cooked, the sticks are defrosted. Now in the store you can find not only sticks, but also crab meat (imitation). Both options can be used. Fresh herbs are added to the dish, but if it is not possible to purchase it in the winter, then the taste will not suffer much from its absence.

Ingredients:

  • crab sticks - 200 g;
  • eggs - 5 pcs.;
  • rice - 100 g;
  • mayonnaise - 200 g;
  • fresh herbs - 50 g;
  • onion - 1 pc.;
  • salt - ¼ tsp;
  • pepper - a pinch.

Cooking method:

  1. Rinse the grits, put on fire, cook until tender.
  2. Boil eggs.
  3. Defrost the sticks, cut in half along the entire length, and then cut into small cubes.
  4. Once the rice is ready, transfer it to a bowl where it will cool faster.
  5. Peel the eggs, cut into cubes.
  6. Finely chop the onion, chop the greens.
  7. Put all the ingredients in a bowl, salt, pepper, add mayonnaise and mix.
  8. Leave in the refrigerator to soak for 2-3 hours.
  9. Garnish with fresh herbs when serving.

Crab salad with rice and corn

  • Time: 30 minutes.
  • Servings: 5 persons.
  • Calorie content of the dish: 130 kcal.
  • Purpose: for a snack.
  • Cuisine: European.
  • Difficulty: easy.

Salad of crab sticks with rice and corn is more popular. Corn grains, which are ideally combined with all other ingredients, make the taste of the dish unique. Canned grains are suitable for cooking. Cereals can be taken a little less: due to corn, volume will be added, and the snack will not be dry. The recipe for crab salad with corn and rice is very simple and is prepared in 15 minutes.

Ingredients:

  • rice - 0.5 tbsp.;
  • eggs - 5 pcs.;
  • crab product- 200 g;
  • sweet corn- 1 b.;
  • onion - 1 pc.;
  • salt - ½ tsp;
  • pepper - to taste;
  • mayonnaise - 200 g.

Cooking method:

  1. Rice, boil eggs and cool.
  2. Cut sticks into small cubes.
  3. Chop the eggs.
  4. Finely chop the onion.
  5. Place all ingredients in a bowl. Add boiled cereals, a can of corn, salt, pepper and mayonnaise.
  6. Mix everything thoroughly and leave to soak.

With rice and cucumber

  • Time: 30 minutes.
  • Servings: 4 persons.
  • Calorie content of the dish: 115 kcal / 100 g.
  • Purpose: snack.
  • Cuisine: Russian.
  • Difficulty: easy.

There is another way to prepare this cold appetizer- with fresh cucumbers. This salad gets new taste and juiciness. It is best to cook it in the summer, when fresh cucumbers can be bought at every turn, but it is also quite suitable for the winter version. If you want to reduce calories, you can use low-calorie mayonnaise or even sour cream.

Ingredients:

  • rice - 0.5 tbsp.;
  • eggs - 4 pcs.;
  • crab sticks - 200 g;
  • cucumber - 150 g;
  • corn - 1 b.;
  • onion - 1 pc.;
  • fresh herbs (dill, celery, parsley) - to taste;
  • salt - ½ tsp;
  • pepper - to taste;
  • mayonnaise - 150 g.

Cooking method:

  1. Rinse the groats and cook in the usual way.
  2. Boil eggs, cool, peel, cut.
  3. Defrost sticks and cut into small cubes.
  4. Cucumber cut into cubes.
  5. Chop the onion.
  6. Put all the ingredients in a saucepan and add corn, herbs, salt, pepper and dressing. Mix.

  • Time: 30 minutes.
  • Servings: 4 persons.
  • Calorie content of the dish: 140 kcal / 100 g.
  • Purpose: snack.
  • Cuisine: European.
  • Difficulty: easy.

simple and delicious salad with cheese will not leave anyone indifferent. Use cheese to cook durum varieties, which are easy to rub, and the cheese crumb will not get lumped together when all the components are mixed, as is the case with the processed product. If you do not like the garlic flavor, then do not add crushed garlic to mayonnaise. Piquancy in taste can be achieved with the help of onions marinated in lemon juice.

Ingredients:

  • crab meat - 400 g;
  • boiled rice - 250 g;
  • hard cheese - 150 g;
  • boiled eggs - 4 pcs.;
  • garlic - 1 clove;
  • onion - 3 pcs.;
  • vegetable oil - for frying;
  • salt - ½ tsp;
  • pepper - to taste;
  • dill - 20 g;
  • parsley - 20 g;
  • mayonnaise - 250 g.

Cooking method

  1. boiled eggs finely chop.
  2. Cut sticks into cubes.
  3. Cut the onion into half rings and fry in vegetable oil until golden brown.
  4. Cheese grate on a large or small grater.
  5. Chop greens.
  6. Pass the garlic through a garlic press and mix with mayonnaise.
  7. Put all the ingredients in a bowl and mix with the prepared sauce, salt, pepper.

  • Time: 50 minutes.
  • Servings: 5 persons.
  • Purpose: snack.
  • Cuisine: European.
  • Difficulty: medium.

A shrimp salad recipe will help you prepare the royal version of this dish. Seafood lovers will love this treat. Its cost will increase significantly, but you can reduce costs by buying unpeeled shrimp and remove the shell yourself. It will take a little more time, but you will definitely like the result. Beautiful presentation on the leaves lettuce or Chinese cabbage will make your table truly festive.

Ingredients:

  • shrimp - 400 g;
  • crab sticks - 200 g;
  • eggs - 4 pcs.;
  • rice - 100 g;
  • corn - 200 g;
  • mayonnaise - 100 g;
  • fresh greens - a bunch;
  • Beijing cabbage for serving;
  • salt, pepper - to taste.

Cooking method:

  1. Boil eggs, rice, shrimp.
  2. Cut eggs and sticks into cubes.
  3. Leave small shrimp as is, cut large ones.
  4. Chop greens.
  5. Mix all ingredients in a saucepan and season.
  6. For serving, use Chinese cabbage leaves, on which in small portions laid out salad.

With mushrooms

  • Time: 50 minutes.
  • Servings: 5 persons.
  • Calorie content of the dish: 120 kcal / 100 g.
  • Purpose: snack.
  • Cuisine: Russian.
  • Difficulty: medium.

Try to complement puff salad champignons. The appetizer is very tender. Instead of champignons, you can use any other mushrooms, but in no case pickled ones, otherwise it will spoil the taste. It is recommended to decorate the dish before serving with fresh tomatoes, spicy green pepper or walnuts.

Ingredients:

  • crab product - 200 g;
  • bouillon cube - 1 pc.;
  • onion - 1 pc.;
  • mayonnaise - 4 tbsp. l.;
  • sunflower oil - 4 tbsp. l.;
  • carrots - 1 pc.;
  • steamed rice - 80 g;
  • champignons - 100 g;
  • eggs - 3 pcs.

Cooking method:

  1. Rinse the mushrooms, chop finely and fry in a pan in vegetable oil with onions.
  2. Separately fry the grated carrots.
  3. Rinse the grits, boil with a bouillon cube.
  4. Grate sticks and eggs on a fine grater.
  5. Start laying out the components, lubricating each layer with mayonnaise: boiled rice, sticks, mushrooms with onions, carrots, eggs.
  6. Decorate the top layer with grated yolk.

  • Time: 50 minutes.
  • Servings: 5 persons.
  • Calorie content of the dish: 150 kcal / 100 g.
  • Purpose: for a snack.
  • Cuisine: Russian.
  • Difficulty: medium.

A hearty way to prepare a salad includes additional ingredient- chicken. You can use any part: breast, thighs, drumsticks. The chicken must first be boiled. If you have leftover baked chicken, you can safely use it too. Spare mayonnaise for dressing, as the chicken will absorb it well. How to cook delicious snack?

Ingredients:

  • crab sticks - 100 g;
  • chicken meat - 200 g;
  • onion - 2 pcs.;
  • corn - 200 g;
  • rice - 1 tbsp.;
  • mushrooms - 300 g;
  • egg - 4 pcs.;
  • mayonnaise - 150 g;
  • salt - to taste.

Cooking method:

  1. Rice, chicken, boil eggs.
  2. Mushrooms fry in vegetable oil, cut into strips.
  3. Chicken, eggs, sticks, onion finely chopped.
  4. Mix all the ingredients, salt if necessary and season.

  • Time: 30 minutes.
  • Servings: 4 persons.
  • Calorie content of the dish: 120 kcal / 100 g.
  • Purpose: snack.
  • Cuisine: European.
  • Difficulty: medium.

Such a salad with the addition of pineapples will immediately become a favorite in your family. When choosing canned fruits in the store, in order to avoid a low-quality product, it is best to give preference to those in glass jar. If desired, onions can be marinated in 9% vinegar or lemon juice. To reduce the calorie content, mayonnaise can be mixed with sour cream in a ratio of 50 to 50.

Ingredients:

  • rice - 6 tbsp. l.;
  • pineapples - 1 b.;
  • crab product - 200 g;
  • onion - 1 pc.;
  • eggs - 4 pcs.;
  • mayonnaise - 150 g.

Cooking method:

  1. Boil the grits, cool.
  2. Boiled eggs, pineapples, crab meat cut into cubes.
  3. Finely chop the onion.
  4. Mix everything and season with sauce.

with apples

  • Time: 30 minutes.
  • Servings: 5 persons.
  • Calorie content of the dish: 130 kcal / 100 g.
  • Purpose: snack.
  • Cuisine: Russian.
  • Difficulty: easy.

Most unusual option cooking this festive salad- with apples. The dish is very juicy, with a pleasant sourness and sweetness. It is best to take hard apples so that they mix better and do not turn into porridge. Serve the dish as soon as possible, otherwise the fruit will start to darken. The most important ingredient is dressing - homemade mayonnaise, which you can do yourself in 2 minutes.

Ingredients:

  • apple - 1 pc.;
  • corn - 1 b.;
  • rice - 150 g;
  • boiled eggs - 4 pcs.;
  • crab meat - 350 g;
  • yolk - 2 pcs.;
  • salt, sugar - a pinch;
  • mustard - 1 tsp;
  • vinegar 9% or lemon juice - 1 tsp;
  • vegetable oil- 100 ml.

Cooking method:

  1. Boil the cereal.
  2. Cut apples, crab meat and eggs into cubes.
  3. As you cut, add food to the bowl.
  4. Prepare mayonnaise: beat the yolks with a blender with salt and sugar, add mustard, mix. Pour vegetable oil in a thin stream until the mayonnaise thickens. Add vinegar or lemon juice.
  5. Dress salad with homemade mayonnaise and serve immediately.

Video

Crab salad is no longer something unusual and original. It is prepared both for the holidays and on weekdays for a change, and variations this dish enough for a whole section of a cookbook.

For those who are not yet familiar with the technology of making such a salad, we offer its most traditional version with rice and corn.

Salad of crab sticks with eggs, corn and rice

  • crab sticks - 245 g;
  • three chicken eggs;
  • rice groats - 110 g;
  • fresh cucumber - 175 g;
  • two or three stalks of green onions;
  • classic mayonnaise - 95 g;
  • table salt - to taste.

We start cooking the salad by preparing the necessary components for it. Boil thoroughly washed rice groats in a bowl with a sufficient amount of boiling water until soft. We also put eggs in another container to boil. After about ten minutes after complete boiling, we take them out and immerse them immediately in ice water for one minute. After that, we free them from the shells and cut them into medium-sized cubes.

When the rice is ready, put it on a sieve, rinse it with boiled water and let it drain well. At the same time, we cut into cubes carefully washed and, if necessary, peeled (if it is too hard) cucumbers. Grind at the same time crab sticks and washed green onion feathers.

Mix all the ingredients in a large bowl, add canned sweet corn without syrup, flavor with mayonnaise and salt to taste, mix, put in a spectacular salad bowl and serve, effectively decorating the dish with leaves and sprigs of fresh herbs.

Salad with crab sticks, rice, corn and pickles

  • crab sticks - 245 g;
  • canned sugar corn - 245 g;
  • four chicken eggs;
  • rice groats - 110 g;
  • salted or pickled cucumbers - 125 g;
  • classic mayonnaise - to taste;
  • table salt - to taste;
  • a small lettuce;
  • a small clove of garlic;
  • a small bunch of green dill.

A distinctive feature of the recipe for this crab salad with corn and rice is to use instead of fresh cucumbers salted or pickled. Otherwise, the cooking algorithm is similar to the previous version, with the exception of some touches that will also contribute to the new taste of the dish. About them in more detail below. Using the recommendations from the previous recipe, boil rice cereal and eggs. We add these products to the chopped crab sticks, having previously cleaned the eggs and cut them into cubes. We also send corn and finely chopped pickles there. Now for the promised flavors. We clean and finely cut the lettuce onion and pre-washed fresh dill and add to the salad. We fill the mass with mayonnaise and salt, mix and can serve, putting it effectively in a salad bowl and decorating with herbs.

Salad with crab meat, rice and corn layers

  • crab meat - 240 g;
  • rice groats - 85 g;
  • canned sugar corn - 245 g;
  • fresh or sweet cucumbers bell pepper- 150 g;
  • fresh tomatoes- 150 g;
  • three chicken eggs;
  • classic mayonnaise - to taste;
  • fresh dill - to taste;
  • table salt - to taste.

For implementation this recipe boil eggs and rice and cut into small cubes fresh tomatoes and sweet bell peppers or cucumbers (optional). Now we lay out layers of rice, peppers or cucumbers, corn and tomatoes, eggs and crab meat, arranging the components to your liking and generously spreading with mayonnaise. Top the salad with fresh dill and let it soak for a while before serving.

Seafood salads - recipes with photos

Crab salad with cucumber and corn has appeared on our tables both on holidays and on an ordinary day for a long time. The classic recipe for a popular dish in the article

30 minutes

125 kcal

4.33/5 (6)

Crab salad with cucumber is nutritious, easy to prepare and the availability of key ingredients. Even if you are preparing this dish for the first time, following the simple instructions and following some tips, you are guaranteed success!

Benefits of Crab Salad

The nutritional value of the dish lies in the use of rice, which is rarely used in recipes for other salads. Rice groats rich in B vitamins, potassium and lecithin, which stimulate brain activity.

Other ingredients will also benefit your health. Crab sticks are made from minced fish surimi (processed ocean fish fillet), rich in protein.

Canned corn is known for its rich content in itamines, minerals, unsaturated fatty acids . The benefits of eggs are undeniable: they include an easily digestible complete protein containing the entire set of essential amino acids, and the yolk is rich in vitamin E (beauty vitamin).

Salad with crab sticks, corn and eggs: what ingredients to choose?

For salad preparation will need:

Ingredients

A big role in cooking crab salad is played by properly selected and cooked rice. It can be called special art. Rice is used only long-grained, since it has the least amount of starch, which is also good for your health. In addition, steamed rice cereal is suitable.

Crab salad - a classic recipe with corn: preparation for cooking

Salad with crab sticks, corn and rice - a recipe in 2 steps.

Stage 1: cutting products.


  • 200 gr. rice
  • 2 fresh chicken eggs;
  • 250 gr. crab sticks;
  • 3 tbsp salad mayonnaise;
  • 250 gr. grains of canned corn;
  • 20 gr. green onion;
  • 10 gr. ground black pepper.
  • Preparation time: 00:30
  • Time for preparing: 00:15
  • Servings: 4
  • Complexity: light

Cooking

This recipe can be safely called a classic, because. it is prepared for almost any solemn feast or holiday party. The cooking process is quite simple, and the taste of the dish is delicate and neutral. Therefore, this recipe has enough fans.

  1. First you need to boil the rice. For a salad, long-grain rice is best, because. it doesn't flake and doesn't stick. We wash the rice several times, pour boiling water over the last time and immediately drain the water. Pour the rice into the pot cold water in a ratio of 1:1, bring the contents to a boil. As soon as the water boils, reduce the heat and wait until all the water is absorbed. Then turn off the burner, cover the pan, leave the rice for 5 minutes. To add to the composition, the finished rice is completely cooled.
  2. We open the package with chopsticks, cut into pieces a little more than corn grains. We cut a few things diagonally to decorate the dish.
  3. Hard boil the eggs in salted water. Cool in cold water, peel, finely chop into cubes.
  4. My green onion feathers, dry, chop finely.
  5. We put all the crushed products together with the cooled rice in a deep bowl, add the corn kernels from the jar. Dress the salad with low-fat mayonnaise sauce, stir well. To taste, the mass can be salted, peppered.
  6. Posting ready meal with the help of a culinary ring into plates, decorate with coarsely chopped chopsticks and herbs.

Light and delicious classic salad with crab sticks and corn. Despite its simplicity, the dish gives the impression of an overseas delicacy, and all thanks to crab sticks. This product is made, of course, not from crab meat, but from minced fish - surimi. Therefore, salads with this component are very tender and tasty, with the taste of seafood.

A classic salad recipe with crab sticks and rice seasoned with an unusual sauce with kefir. Dressing based on kefir will favorably shade and complement the taste of the main ingredients. This is a very affordable and healthy alternative to high-calorie mayonnaise, which is usually used to dress such salads.

Number of servings: 5-6.

Cooking time: 30 minutes.

Ingredients:

  • 250 gr. crab sticks;
  • 100 gr. boiled rice;
  • 1 head of lettuce;
  • 1 can of canned corn;
  • 1 egg+ 2 squirrels;
  • 1 medium cucumber (fresh).

For refueling:

  • 1 garlic clove;
  • 2 egg yolks (boiled);
  • 1 st. kefir;
  • 1 tsp juice from a lemon;
  • 1 pinch of black pepper;
  • 1 tsp table ready mustard;
  • 0.5 tsp turmeric;
  • 1 tbsp extra virgin olive oil;
  • some salt.

Cooking process:

  1. Boil eggs with rice. Boil eggs in slightly salted water for 8-10 minutes.
  2. Rice is thoroughly washed, boiled until soft in salted water. Drain through a colander and rinse with cool running water so that the grains do not stick together.

    To make the dish more dietary, ordinary white polished rice can be replaced with brown. Due to the dense shell, this rice does not boil soft and is also well suited for making salads.

  3. While the rice and eggs are cooking, chop the crab sticks into cubes. If the sticks are frozen, you should not defrost them to the end, because. When frozen, they are easier to cut.
  4. Wash the fresh cucumber thoroughly, cut off the edges, cut into small cubes. If the cucumber is bitter, then it can be soaked in cold water, changing the water several times with fresh water. If necessary, you can cut off the bitter peel from the cucumber. If there are frozen cucumbers in the freezer, then they can also be used for cooking. We lay the vegetables directly in the ice cream form. Of course, they will not crunch, but they will give the dish a delicate cucumber aroma, taste and juiciness.
  5. Peel boiled, chilled eggs. Cut one egg into cubes. The other two are divided into yolks and whites. The yolks are left to prepare the dressing. We chop the squirrels into cubes, add to the crab sticks and cucumbers.
  6. Optionally, add a small head of lettuce sweet onion. To do this, peel the onion, rinse and finely chop.
  7. We put all the components in a basin, add chilled washed rice (brown rice does not need to be washed). Open a jar of corn, add the grains to the salad. Mix all ingredients with a spoon.
  8. Instead of the usual mayonnaise, we will make a mayonnaise dressing based on kefir. To prepare it, put the egg yolks in a bowl, add turmeric, carefully rub everything with a fork. We clean the garlic, pass through a press and also add to the sauce. Seasoning salt, pepper, add olive oil, mustard and lemon juice. Mix all ingredients thoroughly. Pour in kefir, mix again until a creamy mass is obtained.
  9. Dress the salad with sauce, mix. We spread the mass in a salad bowl, serve. Bon appetit everyone!

Crab salads have gained popularity relatively recently, but almost immediately took root in many families. They are based on crab sticks: the product is original, with a peculiar taste and a rather attractive appearance. In what combinations they are not used! One of the most popular is a salad of crab sticks with rice.

The recipe for this salad has several variations: some ingredients are added, some are removed. The result is more hearty meal, then with more rich taste. Crab sticks, rice and, perhaps, mayonnaise remain unchanged.

How to cook rice properly?

If a salad recipe contains rice, the most important thing is to cook that particular ingredient. If the cereal is not cooked, it will be hard and even tough. If overcooked, it will stick together. The ideal consistency is when the cooked rice is slightly crumbly. To make it just like that, rice should be poured with water in a ratio of 1: 3 (3 cups of water per 1 cup of cereal), after boiling, lightly salt, cover, reduce heat to medium. Rice should be stirred periodically, and when there is very little water left, turn it off and stir again intensively. For this cooking method, it is better to use a saucepan with a thick bottom - this will avoid sticking and burning of the product.

But rice is best obtained in special kitchen appliances: a double boiler (which comes with a rice bowl), a slow cooker or a rice cooker. The instructions indicate a recipe for a particular device, which allows you to cook rice of the desired consistency in this particular device.

So, the main variations of our salad.

Crab stick salad with rice, corn and egg

He is no less loved than the famous Olivier, but the recipe for this salad is much simpler. For him you will need:

  • rice - 100 g;
  • canned corn - 100 g;
  • crab sticks - 200 g;
  • chicken eggs - 3 pcs.;
  • mayonnaise;
  • salt pepper.

Boil rice and cool, also boil hard-boiled eggs. Defrost crab sticks. On this, the preparation of the ingredients can be considered completed. Now the assembly of crab salad with rice begins.

Advice! It is best to freeze crab sticks in the refrigerator. To do this, it is enough to move them from the freezer to the refrigerator in the evening (and put them on a deep plate, since liquid will be released during defrosting). By morning they will be completely defrosted and ready to use.

Eggs cut into small cubes. To do this, you can use a special culinary mesh or simply cut each egg in half, put the half on the board cut down. make one or two more longitudinal cuts, and then cut the plates into cubes. It - universal recipe suitable for any salads with rice. The sharper the knife, the easier it is to do this. Pour into a deep bowl.

Crab sticks are also cut into cubes: cut each stick lengthwise and chop with transverse cuts. Add to eggs. Add rice and corn there, mix.

Advice! You can use not only canned, but also frozen corn: before adding it to the salad, it is boiled in boiling water for 10 minutes.

Season with salt and pepper and mix again. Season with mayonnaise and put the salad on a dish. That's all - as you can see, the recipe is not complicated at all. Greens are usually used to decorate crab salad with rice, but you can turn on your imagination and use other products, such as olives or bell peppers.

Crab salad with rice and apples

This recipe differs from the previous one only in that it uses apples instead of eggs. It is better to take fruits with sourness - they set off the taste of the dish more interestingly. Apples are usually peeled, which gives rigidity. But if this is not done, the dish will turn out to be brighter, and for some it is this rigidity that is very to the taste.

Apples are the last ingredient added as they darken quickly. They are cut into small cubes, poured into a bowl with salad and immediately seasoned with mayonnaise. Or the fruit is cut and immediately watered lemon juice- it also prevents darkening.