Vegetable salad

I have made this mushroom and vegetable salad several times, especially when I have leftover veggies in the fridge and feel like something refreshing. I prepare it in the evening and let everything chill overnight. It pairs well with richer meals or serves as a filling snack when I want something substantial but meat-free. It comes together quickly, doesn’t require fancy ingredients, and you won’t spend much time on the stove.

Quick Info

Total Time: about 50-60 minutes (including boiling, cooling, chopping, mixing)
Preparation Time: 20-25 minutes (cleaning, chopping, mixing)
Cooking Time: 20-25 minutes (boiling mushrooms, cooling)
Servings: 4-6
Difficulty: easy
Recipe Type: vegetable salad, side dish, or cold snack

Ingredients

500 g mushrooms (I usually use white or brown champignons, but almost any type works)
2 black radishes
1/2 medium celery root
2 carrots
salt
pepper
mayonnaise (from 1 egg yolk, 1 tablespoon mustard, and oil, or to taste)
3 tablespoons horseradish with mayonnaise

Preparation Steps

1. Clean the mushrooms, wash them well, and slice them if they are very large. Boil them in salted water for about 20-25 minutes until cooked. Drain them completely and let them cool well. If you have time, you can leave them in a colander and press them lightly to remove excess water.

2. Once cooled, chop the mushrooms finely. They shouldn’t be a paste, but also not in large chunks.

3. Peel the black radishes, then grate them using a large grater. After grating, place them in a clean towel or a colander and squeeze them well. It’s important that they don’t release water later in the salad.

4. Do the same with the carrots and celery: peel, wash, and grate them. Carrots don’t release as much water, but you can squeeze them lightly.

5. For the mayonnaise, beat the egg yolk with the mustard, then gradually add the oil while continuously mixing. Use as much mayonnaise as you deem appropriate, but around 4-5 tablespoons is usually enough.

6. In a large bowl, combine the grated vegetables and chopped mushrooms. Add the mayonnaise, the 3 tablespoons of horseradish with mayonnaise, salt, and pepper to taste. Mix well until everything is homogeneous.

7. Taste and adjust if it needs more salt or pepper. Refrigerate for at least 1 hour before serving. Serve cold.

Why I Make This Recipe Often

It’s one of those salads you can make with simple ingredients that keep well in the fridge. It’s great as a side dish or a quick snack. It doesn’t oxidize or get soggy too quickly, so you can prepare it for the next day as well.

Tips and Variations

Tips

- Don’t skip the step of squeezing the radishes – they release a lot of water and otherwise dilute the flavor.
- The mushrooms need to be drained very well; otherwise, the remaining water will ruin the texture.
- If you make mayonnaise from scratch, let everything come to room temperature before mixing to avoid it curdling.
- Chill before serving to let the flavors meld.

Substitutions

- You can use store-bought mayonnaise if you don’t want to make it yourself.
- If you don’t have black radish, you can use red radish, but the taste will be milder.
- For a lighter version, you can use half yogurt and half mayonnaise.

Variations

- For a spicier flavor, add a bit of grated horseradish (not mixed with mayonnaise).
- You can add chopped fresh parsley at the end for extra freshness.
- Sometimes I add finely chopped pickles for a tangy note, but they are not part of the basic recipe.

Serving Ideas

- It works well as an appetizer or as a side dish with fried meat, as I’ve done many times.
- You can serve it on slices of toasted bread or on crackers.

Frequently Asked Questions

1. Can I use other types of mushrooms?
Yes, you can use whatever you have on hand. Champignons are the easiest to find and have a mild flavor, but other cultivated mushrooms work too.

2. Can I omit the horseradish with mayonnaise?
You can skip it if you don’t like horseradish, but the flavor will be less intense. You can also just use grated horseradish if you prefer spicy.

3. Is black radish mandatory?
It’s not mandatory, but it gives a specific flavor, less sweet than red radish. Using red radish will make it milder in taste.

4. Can I prepare the salad a day in advance?
Yes, it actually tastes better after sitting in the fridge for a few hours. You can keep it for 1-2 days without any issues.

5. What do I do if I have leftover salad?
Store it in the fridge, covered. I don’t recommend keeping it for more than 2 days, as the vegetables lose their texture.

Nutritional Values (estimate)

Values per serving (from 6): approximately 150-170 kcal.
Protein: 4-5 g
Fat: 10-12 g (depends on how much mayonnaise you use)
Carbohydrates: 9-12 g
Sodium: 450-600 mg
Fiber: 3-4 g

The calories and values above may vary depending on the type of mayonnaise and how well you drain the vegetables. It’s a fairly rich salad, especially due to the mayonnaise.

Storage and Reheating

This salad can be stored in the fridge in a sealed container for up to 2 days. I don’t recommend reheating it; it’s served cold. If you notice some water at the bottom after a day, gently mix or drain the excess.

It’s not a salad that’s suitable for freezing or reheating, but it holds up well in the fridge for the next day.