For those who are losing weight and fasting, I propose a recipe for a delicious and healthy lean white cabbage salad with pickled mushrooms.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Cabbage salad is always delicious, and if it is supplemented with pickled mushrooms, then such a dish can be safely put on the festive table. Besides the fact that this dish is delicious, it is also useful for the digestive system. Cabbage contains a lot of coarse plant fibers, which improve intestinal motility and help cleanse the body.
It is also worth noting that such a salad will be an excellent choice for those who are losing weight. There are practically no calories in mushrooms, and it is only a source of vegetable protein. Cabbage is also low in calories, and its composition is fiber, which can be consumed at any time of the day. Another pleasant bonus of food - you can pamper yourself with such food at any time of the year, because the products used are available for sale all year round.
Mushrooms for the recipe can be any: white, butter, milk mushrooms, mushrooms, oyster mushrooms, chanterelles … Any variety of cabbage is also suitable: white cabbage, red or Peking. You can also experiment with refueling. Instead of vegetable oil, you can take olive oil. Sour cream or fat-free natural yogurt is also good.
- Caloric content per 100 g - 45 kcal.
- Servings - 2
- Cooking time - 15 minutes
Ingredients:
- White cabbage - 300 g
- Pickled mushrooms - 200 g
- Vegetable oil - for dressing
- Salt - 0.5 tsp or to taste
- Fresh cucumbers - 2 pcs.
- Green onions - bunch
Step by step preparation of fresh cabbage salad with pickled mushrooms, recipe with photo:
1. Wash the cabbage and dry it with a paper towel. Cut off the desired piece and chop into thin strips. Place in a salad bowl, season with salt and press down with your hands to let the cabbage let out the juice. This will make the salad juicier.
2. Wash and dry the cucumbers with a paper towel. Cut them into thin half rings and send them to the salad bowl with the cabbage.
3. Wash green onions and dry with a cotton towel. Chop it thinly and send it to the bowl with the vegetables. If you are preparing a salad in winter, you can use frozen onions.
4. Put the pickled mushrooms in a sieve, rinse under running water and leave the excess moisture in the glass. Then cut them into thin strips and send them to a bowl with vegetables.
5. Season the salad with odorless vegetable oil, stir and serve. You can keep it in the refrigerator for 15 minutes before serving. Such a salad can be used harmlessly for the figure even in the evening before going to bed.
See also a video recipe on how to make a salad of cabbage and mushrooms.
