Imitation Crab and Pineapple Salad

Name: Imitation Crab and Pineapple Salad
Ingredients: 200 g imitation crab sticks; 200 g napa cabbage; 1/2 can canned pineapples (200 g); 1/2 can corn (200 g); salt; mayonnaise (or sour cream)

A delicious, very light and fresh imitation crab salad. I've already made a similar salad (see Imitation Crab Salad); this version differs in that pineapples are used instead of cucumbers. Swapping just one ingredient takes the flavor in a completely different direction. Both versions have such a fresh and juicy taste that I recommend trying them both.

Ingredients:

200 g imitation crab sticks
200 g napa cabbage
1/2 can canned pineapples (200 g)
1/2 can corn (200 g)
salt
mayonnaise (or sour cream)

How to cook imitation crab and pineapple salad

Thaw the imitation crab sticks completely, then cut them into large pieces (split each stick in half lengthwise, then cut crosswise into pieces).

Cut the napa cabbage into pieces.

Cut the canned pineapples into large pieces.

Place the imitation crab sticks, napa cabbage, canned pineapples, and corn into a salad bowl. Season lightly with salt and add mayonnaise (you only need a small amount, since the salad is quite juicy on its own), then toss well.