Babycorn And Mushroom Salad Delicious babycorn and mushroom salad. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 12 Aug 2019 in Recipes Course New Update Main Ingredients Babycorn, Mushrooms Cuisine Chinese Course Salads Prep Time 11-15 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Babycorn And Mushroom Salad 250 grams Babycorn 250 grams Mushrooms 1 tablespoon Garlic , chopped 1 tablespoon Ginger , chopped 2 tablespoons Sweet chilli sauce 2 tablespoons Soy sauce 1 tablespoon Lemon juice to taste Salt 1 tablespoon Sugar 2 Fresh red chillies , chopped 2 medium Tomatoes , thinly sliced 2-3 Spring onion bulbs , thinly sliced 2 stalks Spring onion greens , chopped Method Boil sufficient water in a deep non-stick pan, add babycorns and mushrooms and blanch for two minutes. Drain and set aside. Mix together garlic, ginger, sweet chilli sauce, soy sauce, lemon juice, salt, sugar and red chillies in a mixing bowl. Add tomatoes and spring onion bulbs and mix well. Diagonally slice the babycorns and mushrooms and add to the bowl. Toss to mix. Garnish with chopped spring onion greens and serve immediately. Nutrition Info Calories 633 Carbohydrates 108.4 Protein 23.6 Fat 9.9 Other Fiber Zinc- 1.5mg #Babycorn #Fresh red chillies #Garlic #Ginger #Lemon juice #Mushrooms #Salt #Soy sauce #Spring onion bulbs #Spring onion greens #Sugar #Sweet chilli sauce #Tomatoes Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article