Salad with Zucchini, Cabbage, and Mushrooms
A source of fiber, vitamins, and antioxidants, this salad promotes digestion and strengthens the immune system. The delicate taste of zucchini and mushrooms combined with lemon and herbs creates a refreshing and light bouquet, perfect for a light dinner or snack.
Cut zucchini (200 g) into thin quarter slices, mushrooms (180 g) into slices, and cabbage (300 g) into wide shreds. Chop green onion (20 g) and dill (10 g).
Sauté the mushrooms in part of the olive oil for 5 minutes over medium heat. Add green onion and dill, cook 1 more minute, and transfer to a bowl.
In the same pan, warm the cabbage for 2 minutes with a pinch of salt, or leave it raw for a crunchier salad. Sauté the zucchini for 4-5 minutes until lightly golden.
Combine the vegetables and mushrooms. Add olive oil (20 g), lemon juice (15 g), sesame seeds (10 g), salt to taste, and black pepper to taste. Mix and serve warm or cold.
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