Salad
Description
Perfect for everyday meals. Look, decorate as desired and serve.
Instructions
- 1
Step 1
1. Before preparing the "Picnic" salad, wash the cabbage, dry it with a paper towel, and shred it. Season with salt to taste and set aside on a plate for now.
- 2
Step 2
2. Quickly and thoroughly wash the mushrooms under running water. It is important that the mushrooms absorb as little moisture as possible. Lightly clean the mushrooms.
- 3
Step 3
3. Heat a skillet, add vegetable oil, and sauté the mushrooms previously cut into four pieces until cooked through. Add mustard, mix well, and remove from heat.
- 4
Step 4
4. Remove the seeds from the bell pepper and slice it into thin rings. It is preferable to use red or yellow pepper to make the dish more colorful.
- 5
Step 5
5. Slice the cucumber into rounds, cut the tomatoes in half, and chop the green onion or herbs. Arrange all of this neatly on top of the cabbage.
- 6
Step 6
6. Place the cooled mushrooms neatly on top of the salad. Garnish with herbs of your choice, season with salt to taste, and add olive oil. Serve as a side dish to grilled meat.