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Salad with champignons and crab sticks

Author
Cookinero 11 Mar 2025
6620
Salad with champignons and crab sticks

Salad with fried crab sticks and champignons is perfect for a festive table and will be an excellent alternative to the classic salad with crab sticks and rice. The dish can be served both warm and cold. Therefore, if you prepare too large portions, they can always be saved for a small snack the next day. The salad is filling and at the same time low-calorie. If desired, you can use low-fat sour cream or mayonnaise as a dressing.

How to cook Salad with champignons and crab sticks

Step 1

Salad with champignons and crab sticks

Cut the champignons into thin slices.

Step 2

Salad with champignons and crab sticks

Cut the onion into thin slices.

Step 3

Salad with champignons and crab sticks

Cut the crab sticks into random pieces.

Step 4

Salad with champignons and crab sticks

Chop the dill finely.

Step 5

Salad with champignons and crab sticks

Grate the boiled carrots on a coarse grater.

Step 6

Salad with champignons and crab sticks

Heat a frying pan with sunflower oil. Fry the onion for 3-5 minutes until golden brown and aromatic.

Step 7

Salad with champignons and crab sticks

Add the mushrooms to the fried onions. Fry the mushrooms and onions for 5-7 minutes, stirring frequently, until done.

Step 8

Salad with champignons and crab sticks

Add salt to taste. Stir.

Step 9

Salad with champignons and crab sticks

Add crab sticks to the pan. Fry everything together, stirring, for 5-7 minutes.

Step 10

Salad with champignons and crab sticks

Add boiled carrots and dill to the pan. Stir.

Step 11

Salad with champignons and crab sticks

Divide the salad into portioned plates, add wine vinegar and pepper to taste.

Salad with champignons and crab sticks - FAQ About Ingredients, Baking Time and Storage

Yes, you can use canned mushrooms for convenience, but drain and rinse them first to remove excess brine. Note that canned mushrooms may have a softer texture compared to fresh ones.
Store the salad in an airtight container in the fridge for up to 2 days. For best freshness, add vinegar and pepper just before serving.
For a vegetarian version, replace crab sticks with diced marinated tofu or artichoke hearts for a similar texture and umami flavor.
To reduce carbs, omit the carrots or replace them with lower-carb veggies like zucchini or bell peppers. Check crab stick labels for added sugars.
Avoid overcrowding the pan and cook mushrooms on medium-high heat to let moisture evaporate quickly, ensuring a golden-brown, non-soggy result.
This salad is delicious both warm and cold. Serve it warm immediately after cooking or chilled for a refreshing twist.
Double or triple the ingredients proportionally. Use a large skillet or cook in batches to ensure even frying of mushrooms and onions.
Freezing is not recommended as the texture of mushrooms and crab sticks may become mushy upon thawing. Enjoy fresh or refrigerated.
Try topping with sesame seeds, toasted nuts, or a dollop of Greek yogurt for extra crunch and flavor.

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