Korean carrot salad with surimi, cucumber and corn
Ingredients
- 3 Eggs
- 200g Crab Sticks
- 2 Snack Cucumbers
- 200g Korean Carrots
- 150-200g Corn, canned
- Salt, to taste
- Mayonnaise, to taste
- Dill, to taste
Utensils
- egg cooker
- knife
- cutting board
- salad bowl
- salad servers
Instructions
- Hard boil the eggs, allow to cool and peel.
- Dice the eggs, crab sticks and cucumber.
- Add the carrots, corn, salt and mayonnaise.
- Stir the salad well.
- Add the chopped carrot salad when serving Garnish with dill.
