Salad with crab sticks and cucumbers, yogurt dressing

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   Wash the rice in three waters until transparent. Pour it into a saucepan and add 150 milliliters of water, add a little salt and cook over low heat for 15 minutes while stirring. Turn off the heat, place a kitchen towel on the lid of the pan and let the rice cook until cooked, then cool it. Boil the eggs hard and cool in cold water.

2. STEP 2

   

   Drain the juice from the canned corn. Wash the cucumber and cut into small cubes. Thaw the crab sticks and cut them into thin rings - you can cut them into cubes. We also cut the eggs into cubes with a knife or pass them through a special strainer. All ingredients for the salad are ready.

3. STEP 3

   

   Now we proceed directly to assembling the salad. To do this, pour all the prepared products into a convenient bowl of a suitable size: rice, crab sticks, cucumber, eggs and corn, season with natural yogurt.

4. STEP 4

   

   Mix everything carefully and thoroughly with a spoon so that all the products mix well with each other. Salt to taste.

5. STEP 5

   

   The salad can be served using a salad ring - this way it will look neater and more appetizing. I used a ring with a diameter of 10 centimeters. Place the ring on a plate and lay out the salad, lightly pressing it with a spoon so that it takes the desired shape and does not fall apart after the ring is removed. The salad is ready, you can further decorate it to your liking. I used crab sticks, cucumber, corn and parsley.