Salad with champignons, oranges and peanuts

Savoy cabbage salad with mushrooms, oranges and apples for those who like to experiment. A very unusual dish that perfectly combines seemingly completely incompatible products. And really, what do fruits and mushrooms have in common? But in this salad they complement each other perfectly.

Ingredients

• Champignons - 100 g
• Savoy cabbage - 200 g
• Orange - 1 pc.
• Sour apple - 2 pcs.
• Salted peanuts - 70 g
• Fresh ginger - 3 g
• Lemon - 1/2 pc.
• Vegetable oil (odorless) - 2 tbsp. spoons + for frying
• Salt - to taste

Directions

1. Rinse mushrooms thoroughly under running cold water. If desired, you can clean the mushrooms (remove the film on the hat).
2. Then heat the frying pan, pour in a small amount of vegetable oil and fry the mushrooms. Fry over medium heat for 10 minutes, stirring occasionally.
3. Then put the mushrooms on a paper towel to remove excess liquid.
4. Peel the orange from the peel and films. Cut into medium sized cubes.
5. Peel the apples and remove the core. Then cut.
6. It is best to take sour apples for this salad.
7. Rinse savoy cabbage under running cold water. Then separate the cabbage leaves and cut into cubes or tear with your hands. It is better not to put the rough part of the leaves in the salad.
8. You can also take Beijing cabbage or arugula for salad.
9. Combine apples, orange, mushrooms, cabbage and peanuts in a deep bowl.
10. Finely chop the ginger and add to the salad. Salt if desired.
11. Add about 2 tbsp. tablespoons of vegetable or olive oil. Squeeze out 1 tbsp. a spoonful of lemon juice and add to the rest of the ingredients. Mix.
12. Arrange the mushroom salad on a plate.
13. Decorate with herbs and peanuts and a salad with champignons and oranges can be served at the table.
14. Bon appetit!