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.
1
Slice mushrooms and onions into thin strips and fry in oil.
- Fresh button mushrooms: 8 pieces
- Onion: 1 head
- Vegetable oil: 3 tablespoons
2
Chop the cabbage into strips, add corn and diced tomatoes.
- Napa cabbage: 0.3 piece
- Canned sweetcorn: 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.
- Fresh button mushrooms: 8 pieces
- Ground black pepper: to taste
- Salt: to taste
- Vegetable oil: 3 tablespoons
