Healthy Light Food | Eel and Crab Fillet Salad
1.
Ingredients: sliced grilled eel, cucumber, carrot, crab fillet, onion, lettuce, enoki mushroom, crab (can be omitted), black pepper, salt, salad dressing or Thousand Island sauce.
2.
Take out the eel in a microwave oven for 90 seconds, put it in the microwave and cut into small pieces, and cut the lettuce into thin strips for later use (the finer the cut, the better);
3.
Cut purple cabbage, cucumber and carrot into thin strips for later use (the finer the cut, the better);
4.
Steam the crab sticks for about 5 minutes, take them out and let cool, tear them into thin strips by hand;
5.
After boiling the water, add the enoki mushrooms and blanch them for about 30 seconds, then drain them out and set aside;
6.
Take a large bowl and add shredded cucumber, shredded carrot, and shredded lettuce in sequence;
7.
Then add shredded crab fillet, enoki mushroom, shredded onion and sliced eel (I just have cooked corn kernels and added a little bit, no can be omitted);
8.
Add black pepper and salt;
9.
Finally, squeeze the salad dressing or Thousand Island dressing, and then stir evenly;
10.
For serving, a deluxe version of eel and crab fillet salad is ready~
11.
The heated eel and crab fillet are not too high in calories, and they are more suitable for winter than the cold ordinary salad. If you are tired of big fish and meat, let's have a healthy and filling eel and crab fillet salad~!
Tips:
Soak the onion shreds in water to remove the spicy flavor of the onion.
