crab salad


For 4 servings
  • 0.5 cauliflower
  • salt
  • 2 cucumbers
  • sugar
  • 2 onions, small
  • 5 tbsp white wine vinegar
  • 1 tsp mustard, medium hot
  • pepper
  • 4 tablespoons of olive oil
  • 1 bunch of dill
  • 200 g of North Sea crab meat



Working time: 25 min.

nutritional value

Per serving 192 kcal
Carbohydrates: 7 g
Protein: 12 g
Fat: 11 g


  • Simple
  • Clean cauliflower, cut into small florets. Blanch in boiling salted water for 2 minutes, ice-cold, and drain well. Peel the cucumber, quarter lengthways and cut off the soft inside. Then dice the quarter about 1 cm. Sprinkle cubes in a large bowl with a little salt and sugar, mix well with your hands and let steep for 5 minutes.

  • Dice the onions very finely, mix with vinegar, mustard, a little salt, pepper and sugar. Emptying oil. Pluck the dill, chop finely and stir into the onions.

  • Add the dressing, crabmeat and cauliflower to the cucumbers and mix everything very well, seasoning if necessary.

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