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Vegetable salad with mushrooms

Наталья Листьева
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Editor: Natan Grumel
Натан Грумель
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Овощной салат с грибами


  • Potatoes (boiled) – 250g
  • Carrots (boiled) – 150g
  • Pickled cucumbers – 3 pieces
  • Mushrooms (fried) – 250g
  • Onion – 1 piece
  • Green peas (canned) – 200g
  • Vegan mayonnaise – 180ml
  • Ground black pepper – to taste
  • Salt – to taste
  • Dill (for garnish) – 2 sprigs


  1. Boil the potatoes and carrots until tender. Cool and cut the potatoes and carrots into small cubes.
  2. Slice the pickled cucumbers and mushrooms into thin slices or cubes.
  3. Finely chop the onion.
  4. In a large bowl, combine the boiled potatoes, carrots, pickled cucumbers, fried mushrooms, chopped onion, and canned green peas. Thoroughly mix all the ingredients.
  5. Add vegan mayonnaise, ground black pepper, and salt to taste. Mix well to ensure all ingredients are evenly coated with mayonnaise and spices.
  6. Garnish the salad with sprigs of dill on top.
  7. Before serving the salad on the table, decorate it with additional sprigs of dill to add freshness and aroma. Pre-chilling the salad in the refrigerator for 30 minutes allows the ingredients to absorb the flavors and unite in a harmonious taste ensemble.

Taste of the Salad

The “Vegetable Salad with Marinated Mushrooms” is characterized by a rich and flavorful taste. Potatoes and carrots add tenderness and a slightly sweet undertone, while pickled cucumbers provide freshness and a crunchy texture. Mushrooms bring aroma and gentle softness, and the onion adds a touch of sharpness. Green peas contribute additional texture and vibrant color. All ingredients are well-balanced with vegan mayonnaise, creating a harmonious combination of flavors and textures. The vegetable salad with mushrooms offers a delightful blend of freshness, piquancy, and richness, making it an ideal choice for both everyday lunches and special occasions.

Preparing this salad requires no special skills and is a time-efficient process. The combination of fresh vegetables, aromatic mushrooms, and vegan mayonnaise creates a delightful dish that can be enjoyed throughout the year. Serve it as a standalone dish for lunch or dinner, or use it as a side dish for main courses. This salad also works well for picnics, parties, or as part of a buffet at various events.

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About the author

Наталья Листьева

Natalya Listeva

Dietitian and sports nutrition specialist. Her expertise covers both general nutrition and dietetics specific to athletes and active people. Natalia helps her patients and clients develop individual nutrition plans, taking into account their needs for physical activity and achieving sports goals. Her professional advice and approach to healthy eating help you achieve optimal results in both sports and overall fitness.

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