Cabbage Salad with Squid and Crab Sticks
This simple seafood salad combines finely shredded cabbage with tender squid and crab sticks in a creamy dressing. Egg halves filled with red caviar make it especially suitable for a festive table.
Updated : 05 November, 2026
Easy
About 30 min.
Ingredients
2 tablespoon
Red caviar
300 grams
Squid
150 grams
Crab sticks
2
Eggs
150 grams
White cabbage
4 tablespoon
Mayonnaise
20 grams
Lettuce
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients. Hard-boil the eggs in advance and let them cool.
Step 2
Finely shred the white cabbage. You can also grate it if preferred.
Step 3
Cut the crab sticks into small pieces.
Step 4
Clean the squid, removing the skin, membranes, transparent cartilage and innards. Cook in boiling salted water for 1–2 minutes, then remove immediately. Let the squid cool and cut into thin strips.
Step 5
Place the cabbage, crab sticks and squid in a bowl. Add mayonnaise, season with salt and mix well. You can replace the mayonnaise with sour cream if desired.
Step 6
Peel the hard-boiled eggs and cut them in half. Fill each half with red caviar. Arrange the salad on a plate lined with lettuce leaves and place the filled egg halves alongside it.
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