Vegetable salad with egg pancakes

Quick and hearty vegetable salad with egg pancakes. It is easy to prepare and takes only 10 minutes of your time, which makes it very attractive.

Ingredients

• Mushrooms (champignons) - 150 g
• Eggs - 3 pcs.
• Chinese cabbage - 300 g
• Cucumber - 1 pc.
• Tomatoes (small) - 4 pcs.
• Carrot - 3 pcs.
• Sunflower oil - 2 tbsp. spoons
• Soy sauce - 1 tbsp. the spoon
• Sesame - 1 tbsp. the spoon
• Salt - to taste
• Ground black pepper - to taste

Directions

1. Wash and peel the mushrooms from the film, cut each mushroom into 4 parts. Fry the mushrooms in sunflower oil. Then add soy sauce and fry until the liquid evaporates.
2. Wash Chinese cabbage. Dry. Cut into 4 pieces and chop.
3. Add mushrooms to cabbage.
4. Cut the washed cucumber in half, cut into half rings. Add to salad bowl.
5. Wash the tomatoes, cut into half rings. Add to salad.
6. Grate carrots on a coarse grater. Add to salad bowl.
7. Whisk the eggs with a pinch of salt and pepper. Fry the omelet on both sides.
8. Roll egg pancakes.
9. Cut into rings.
10. Mix vegetables with mushrooms, salt. Sprinkle with sesame seeds, mix. Add oil and soy sauce. Decorate the salad with egg pancakes on top.
11. Bon appetit!