Cleopatra Salad with Crab Sticks
Marinate the onion in apple cider vinegar for 30 minutes before you touch anything else — it isn’t a side note but the move the whole salad turns on: the soak strips the raw bite and leaves a light tang and crunch that carry the rest of the dish. Around that onion you build a medley where salty olives and mushrooms meet sweet pineapple, with crab sticks tying it together.
Drain the pineapple well first, or the leftover syrup makes the salad runny and cloying. Tip the canned button mushrooms into a colander too — you don’t want that liquid.
Swaps and tips
Buy good chilled crab sticks (imitation crab) rather than deep-frozen ones; they hold their shape when cut. Swap part of the mayonnaise for smetana — Eastern European full-fat sour cream, or plain sour cream — for a milder finish. Let the salad rest cold for 30-40 minutes so the marinated onion perfumes the rest.
Part of Ukrainian cuisine — 288 more recipes in the section.
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Ingredients
Instructions
Cut the onion into strips and marinate it in apple cider vinegar for 30 minutes.
Cut the crab sticks into cubes and the pineapple and mushrooms into slices.
Cut the olives into rings and chop the herbs.
Mix everything together, add the squeezed-out onion, and dress with mayonnaise.
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