Oyster Mushroom Salad
Light, fresh, and appetizing - without mayonnaise! Oyster Mushroom Salad complements almost any meal. It’s juicy, nutritious, and quick to make.
Updated : 31 October, 2025
Easy
About 20 min.
Ingredients
260 grams
Oyster mushrooms
150 grams
Chinese cabbage
130 grams
Cucumber
100 grams
Onions
1 tablespoon
Sesame
2 tablespoon
Vegetable oil
1 tablespoon
Lemon juice
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use regular white cabbage instead of Chinese cabbage, but the salad will be more tender with Chinese. Iceberg lettuce also works well.
Step 2
Peel the onion and cut it into medium half-rings. Heat some vegetable oil in a frying pan over medium heat. Add the onion and sauté, stirring, until soft and lightly golden.
Step 3
Rinse the oyster mushrooms gently - avoid soaking them as they absorb water. Wipe with a damp sponge, trim the tough base, and cut into medium strips. Add them to the pan with the onion.
Step 4
Sauté the mushrooms and onion, stirring occasionally, until the mushrooms soften and all liquid evaporates. Remove from heat and let cool to room temperature.
Step 5
Finely shred the Chinese cabbage and place it into a large mixing bowl.
Step 6
Wash the cucumber, slice it into thin strips, and add to the bowl. Taste to ensure it isn’t bitter.
Step 7
Add the cooled mushrooms and onions to the salad. Toast sesame seeds in a dry pan until golden, let cool, and sprinkle over the salad.
Step 8
Dress with vegetable oil and lemon juice, season with salt and pepper, and mix well. The salad is ready to serve immediately. You may garnish with fresh herbs to taste. Enjoy!