Napa Cabbage Salad with Crab Sticks and Corn
Quick, light, and made from simple ingredients - tasty and easy. Napa cabbage salad with crab sticks and corn comes together fast and tastes just as good as more elaborate dishes. Napa cabbage adds freshness, while the crab sticks and corn make it more filling. It is a great option for any occasion.
Updated : 27 May, 2026
Easy
About 30 min.
Ingredients
150 grams
Crab sticks
150 grams
Canned corn
100 grams
Chinese cabbage
2
Eggs
2 tablespoon
Mayonnaise
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the necessary ingredients for the salad. It is best to choose a small head of napa cabbage, around 150-200 g, about 5-7 oz. The leaves of this kind of cabbage are tender, juicy, and light green. This also means you will not have to figure out what to do with leftover cabbage.
Step 2
Cut the crab sticks into small cubes. Do not cut them too large, because we want a light texture. Ideally, each piece of crab stick should be no larger than a corn kernel.
Step 3
Wash and dry the napa cabbage. Cut out the core and the firm white parts of the leaves attached to it. Slice the remaining green leaves into thin strips.
Step 4
Hard-boil the eggs. Cool the cooked eggs in cold water, then finely chop them with a knife. It is better not to grate the eggs, otherwise their flavor will hardly be noticeable and the salad may turn out with a heavy, mushy texture.
Step 5
For this salad, it is convenient to use canned corn in small cans. The kernels should be firm and whole. If the kernels are loose and the outer skin separates from them, the corn is not of very good quality and it is better not to use it. Drain the canned corn in a sieve and let it dry well. Make sure all the liquid drains away.
Step 6
In a salad bowl, combine the crab sticks, napa cabbage, canned corn, and eggs. If you like, you can add chopped dill or parsley. Dress the salad with mayonnaise. Mix everything thoroughly. You can use either store-bought or homemade mayonnaise.
Step 7
You can serve the salad in a bowl after chilling it in the refrigerator for 15 minutes, or portion it onto fresh napa cabbage leaves and decorate it with corn kernels and herbs. Enjoy your meal!
Author note
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