Ukrainian Corn Salad I

Drain the canned sweet corn thoroughly in a colander, reserving the kernels in a large mixing bowl.

Cut the crab sticks (if using) into small pieces approximately 0.5 cm thick, or flake the crab meat if using fresh; add to the bowl with corn.

Peel the large carrot and grate it finely using a box grater or food processor, then add to the corn and crab mixture.

Slice the cabbage into thin, fine shreds using a sharp knife or mandoline, then add to the bowl.

Pour the mayonnaise into the bowl and season with salt to taste, stirring gently but thoroughly to combine all ingredients evenly.

Chill the salad in the refrigerator for at least 15 minutes before serving to allow flavours to meld and the salad to firm up.

Serve cold, dividing evenly among four plates or a serving dish.