Colorful Rustic Mushroom & Veggie Salad

1.Prepare all vegetables as described: thinly slice mushrooms, finely shred red cabbage, julienne carrot and beetroot, thinly slice green and red capsicum, slice red onion, chop iceberg lettuce, and dice tomato.

2.In a large mixing bowl, combine the mushrooms, red cabbage, carrot, beetroot, green and red capsicum, red onion, iceberg lettuce, and tomato. Toss gently to mix evenly.

3.In a small bowl, whisk together mustard sauce, sweet chili sauce, olive oil, lemon juice, salt, and black pepper until well combined to create a tangy, slightly sweet dressing.

4.Pour the dressing over the mixed vegetables and toss thoroughly but gently to coat all ingredients evenly without bruising the delicate vegetables.

5.Taste and adjust seasoning with additional salt or pepper if needed.

6.Serve immediately for the freshest texture and flavor, or chill for up to 30 minutes to allow flavors to meld slightly before serving.