Diplomat salad with crab sticks for the New Year
The spicy taste of the salad will conquer you from the first spoon! The garlic in this salad adds a touch of piquancy, and the tomato adds a touch of freshness. Well, together the taste is simply delicious!
Calories
412Kcal
Protein
16gram
Fat
30gram
Carbs
22gram
*Nutritional value of 1 serving
Ingredients
Servings: 4
240g
275g
150g
2cloves of garlic
100g
to taste
to taste
to taste
Step-by-step preparation
Cooking time: 20 mins
STEP 1
How to make Diplomat salad with crab sticks for the New Year? Our ingredients. Thaw the crab sticks, wash the tomatoes, drain the liquid from the corn.
STEP 2
Cut the crab sticks into medium pieces. Place in a salad bowl...
STEP 3
...Send the corn there too
STEP 4
Grate the hard cheese on a coarse grater and place in a salad bowl
STEP 5
Cut the tomatoes into medium cubes and into a salad bowl
STEP 6
Pass the garlic through a press and into the salad bowl too.
STEP 7
Season with mayonnaise...
STEP 8
...and mix well.
STEP 9
Place it beautifully in a heap on a plate, garnish with greenberries and enjoy the piquant taste of an awesome salad! Bon appetit!
Comments on the recipe
20.09.2023
I made a diplomat salad with crab sticks for the New Year. I liked the recipe, the salad is prepared in just a few minutes, you don’t need to boil anything first. It turns out juicy due to the addition of fresh tomatoes, garlic adds piquancy. The salad ingredients go well together. Simple, fast, very tasty. For greens, I used dill. Thanks to the author for the recipe!
20.09.2023
Delicious and simple salad... Must make it!
20.09.2023
Looks nice! For this reason, I don’t mind sharing my recipe, here it is
20.09.2023
A tasty, quick-to-prepare salad that doesn’t require much preparation of ingredients. Thanks to the author.
20.09.2023
A tender, juicy salad for every day or for a holiday. Diplomat salad with crab sticks for the New Year is prepared quickly, and its taste is unusually fresh and pleasant. And I will cook it not only for the New Year, but just for fun. Thanks for the recipe!
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