Salad cake with crab sticks
Shape an everyday salad into a cake and it becomes a centerpiece for a celebration. Almost any salad can be served this way; here I have used crab stick salad.
You don’t need to use a lot of mayonnaise, just a tablespoon per layer. It took me less than 200 grams for the whole salad.
Grease the inside of a round salad bowl or large bowl with odorless vegetable oil so that the salad can be easily removed onto a flat plate. You can, of course, use cling film, but I’m somehow more familiar and comfortable with oil.
Pass the garlic through a press or grate it. Mix with mayonnaise. It is better to use thinner mayonnaise for this salad. Lightly compact each layer with a spoon.
Place a third of the rice on the bottom of the salad bowl, brush with mayonnaise and garlic and press lightly with a spoon.
Finely chop the eggs and place on top. A little mayonnaise again.
Finely chop the bell pepper. Grease with mayonnaise. And sprinkle with finely chopped onions.
Drain liquid from corn. Lay out the next layer. A little mayonnaise.
Crab sticks and mayonnaise again.
Mix the remaining rice with a small amount of mayonnaise and place in the last layer. Flatten.
Let the salad sit for a while. Literally half an hour. Cover the salad with a flat plate and quickly turn over.
Decorate however you like. I used herbs, chopped crab sticks and corn.