Ingredients portion 8
Chicken egg 4 pieces
Canned corn 300 g
Crab sticks 400 g
Cucumbers 2 pieces
White cabbage 600 g
Dill 2 sprigs
Mayonnaise 100 g
Salt to taste
Ground black pepper to taste
Cooking instructions 1 hour
1 Prepare all the ingredients.
2 Boil the eggs: put them in cold water, bring to the boil and simmer for 10 minutes, no longer, to prevent the yolk from turning grey.
3 Pour cold water over the eggs, peel and cut into 3-5 mm cubes.
4 Wash the cucumbers and cut them into the same cubes.
5 Shred the cabbage as finely as possible. If it is not very young, salt it and knead it with your hands.
6 Remove the tough stems from the dill and finely chop it.
7 Cut the crab sticks into the same cubes as the eggs and cucumber.
8 Mix the crab sticks, eggs, cucumber, dill and cabbage together.
9 Drain the liquid from the can of corn and add the kernels to the salad.
10 Add the mayonnaise and stir. Be sure to taste the salad and season with salt and pepper to taste.
11 You can prepare the salad in advance and dress it with mayonnaise just before serving. 
