Light salad with mushrooms

4 servings

20 minutes

A light salad with mushrooms is a harmonious blend of freshness and rich flavor. It can be called an example of modern author cuisine, where traditional ingredients gain a new sound. Chinese cabbage adds lightness and crunch to the salad, while mushrooms provide a deep, earthy tone, and corn adds a sweet note. The combination of fresh vegetables makes the dish juicy and balanced. Lightly sautéing the mushrooms and onions reveals their aroma, creating a rich texture. This salad is perfect as a standalone dish or as an addition to the main meal. It is especially good for a light lunch or dinner when you want something tasty but not too heavy.

Energy value per serving

• Calories: 191
• Proteins: 4.3g
• Fats: 14.5g
• Carbohydrates: 12.1g

Ingredients

• Chinese cabbage: 0.3 pc
• Fresh champignons: 8 pc
• Onion: 1 head
• Tomatoes: 2 pc
• Canned corn: 0.5 jar
• Ground black pepper: to taste
• Salt: to taste
• Vegetable oil: 3 tbsp

Cooking steps

1. Slice mushrooms and onions into thin strips and fry in oil.

   Required ingredients:

   • Fresh champignons: 8 pieces
   • Onion: 1 head
   • Vegetable oil: 3 tablespoons

2. Chop the cabbage into strips, add corn and diced tomatoes.

   Required ingredients:

   • Chinese cabbage: 0.3 piece
   • Canned corn: 0.5 jar
   • Tomatoes: 2 pieces

3. Add the fried mushrooms, season with salt and pepper to taste. The oil from the mushrooms should be enough for dressing; if not, you can add a little.

   Required ingredients:

   • Fresh champignons: 8 pieces
   • Ground black pepper:  to taste
   • Salt:  to taste
   • Vegetable oil: 3 tablespoons