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Vegetable salad with mushrooms

Author
Cookinero 6 Nov 2022
18230
Vegetable salad with mushrooms

Delicious vegetable salad is supplemented with mushrooms for a new taste. Having decorated the salad with vegetable flowers, it will decorate any table.

How to cook Vegetable salad with mushrooms

Step 1

Vegetable salad with mushrooms

Boil beets and carrots. Leave some for decoration.

Step 2

Vegetable salad with mushrooms

Finely chop the onion and mushrooms and fry in vegetable oil.

Step 3

Vegetable salad with mushrooms

Three carrots, beets and cucumber on a coarse grater. Add mushrooms and peas. Salad mix, salt and pour a little vegetable oil.

Step 4

Vegetable salad with mushrooms

For a basket, twist the feathers of the onion.

Step 5

Vegetable salad with mushrooms

I put the salad in a mayonnaise bucket, turned it over and made a "cake". The sides were decorated with a braided bow.

Step 6

Vegetable salad with mushrooms

Make roses from beets and carrots and decorate the top of the salad.

Vegetable salad with mushrooms - FAQ About Ingredients, Baking Time and Storage

Yes, canned beets and carrots can save time. Just drain and rinse them well to remove excess sodium before using.
Store in an airtight container for up to 3 days. The texture may soften, so add fresh cucumber or peas before serving if needed.
Try vegan mayo or a thick cashew cream. For a lighter option, mashed avocado works but may alter the flavor slightly.
Yes, prep ingredients separately and assemble 1-2 hours before serving to maintain freshness and texture.
Sautéed zucchini or bell peppers add a nice crunch. For protein, try chickpeas or diced tofu.
Reduce carrots and beets, and add more cucumber, leafy greens, or cauliflower rice for bulk.
Freezing is not recommended, as the vegetables will become mushy when thawed. Fresh preparation is best.
A light vinaigrette, lemon-tahini, or yogurt-based dressing pairs nicely. Adjust seasoning to taste.
Double or triple the ingredients, but keep dressing and salt separate until serving to prevent sogginess.
Use a mandoline for even slices, roll tightly, and secure with toothpicks. Chill before arranging to hold shape.

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