Christmas salad with crabsticks and mushrooms
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200 g button mushrooms
200 g crabsticks “Vodniy mir"
1 carrot
1 onion
1 cup sweet corn, canned
to taste sunflower oil

Rinse and slice mushrooms.

Heat 1 tbs. of sunflower oil in a large skillet over medium heat. Add sliced onion and cook until soft, for about 3 minutes. Add sliced mushrooms and cook, stirring, until the water evaporates.

Grate carrots and add to the skillet, sauté for another 4-5 minutes until soft. Season with salt and pepper and remove from heat.

Meanwhile dice the crabsticks.

Place cooled mushrooms and vegetables into a large salad bowl. Add diced crabsticks and 1 cup of sweet corn. Mix well, garnish with lettuce and serve immediately.

Bon appetit!

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