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  • About FOODLOVER magazine
    • Our Stockists
    • Newsletter
  • Recipe Index
    • All Autumn Recipes Baking Desserts East-Asian Healthy Recipes Spring Recipes Summer Recipes Vegetarian Winter Recipes World Cuisines

      Recipe: Venison taco bowls with chimichurri

      Recipe: Clotted cream egg nog cheesecake

      Recipe: Christmas bacon and sprout pizza

      Recipe: California Walnut and Mincemeat Frangipane Cake

      Spring Vegetable Pad Thai

      Making the Most of Spring Lamb

      Almond Chicken

      Mushroom and Chicken Keto Salad

      Roast Leg of Lamb with Mint Sauce

      Slow Cooked Beef Brisket with Celery and Shallots

      Pork & Potato Dumplings with Easy Kimchi

      Wild Mushroom & Chestnut Soup

      Cavolo Nero Cupcakes with Chocolate Frosting

      Brussels Sprout Bhajis

      Chestnut & Amaretto Tiramisu

      Butternut Squash & Chestnut Strudel

      Mini Striped Easter Cheesecakes

      Zesty Lemon Cake

      Raspberry and White Chocolate Traybake

      A French Classic: Fraisier Strawberry Cake

      CHOCOLATE & ALMOND PARFAIT

      Cavolo Nero Cupcakes with Chocolate Frosting

      Twice Baked Cheese & Mushroom Soufflés

      Caramelised banana peanut butter crumble & cardamom custard

      Mini Striped Easter Cheesecakes

      Zesty Lemon Cake

      Raspberry and White Chocolate Traybake

      Plum and Orange Flower Water Tart

      Valentines Dessert: Chocolate Mousse with a Twist

      CHOCOLATE & ALMOND PARFAIT

      Cavolo Nero Cupcakes with Chocolate Frosting

      BEAN PASTE BUNS

      Pork & Potato Dumplings with Easy Kimchi

      BEAN PASTE BUNS

      MU SHU PORK

      VEGAN CRUNCHY ASIAN MUSHROOM SALAD

      Tofu, Tenderstem Broccoli & Kimchi stew

      Veggie Satay Noodles

      Japanese Ochazuke Recipe

      Quick Mushroom Pho

      Recipe: Venison taco bowls with chimichurri

      Almond Chicken

      Mushroom and Chicken Keto Salad

      Jersey Royal, Lentil and Feta Burgers

      Lentil Moussaka with Creamy Coconut Bechamel

      Smoked Mackerel, Celeriac and Watercress Salad

      Cavolo Nero Cupcakes with Chocolate Frosting

      MU SHU PORK

      Spring Vegetable Pad Thai

      Making the Most of Spring Lamb

      Almond Chicken

      Mushroom and Chicken Keto Salad

      Jersey Royal, Lentil and Feta Burgers

      Warm Potato, Radish & Bean Salad with Eggs,…

      Roast Leg of Lamb with Mint Sauce

      Mini Striped Easter Cheesecakes

      Almond Chicken

      Mushroom and Chicken Keto Salad

      Jersey Royal, Lentil and Feta Burgers

      A French Classic: Fraisier Strawberry Cake

      THYME BAKED SALMON WITH HONEY & GARLIC

      VEGAN CRUNCHY ASIAN MUSHROOM SALAD

      Cherry Tomato Tarte Tatin

      Chilli & Tomato Achaari Bread

      Spring Vegetable Pad Thai

      Jersey Royal, Lentil and Feta Burgers

      Warm Potato, Radish & Bean Salad with Eggs,…

      Lentil Moussaka with Creamy Coconut Bechamel

      Fried Gnocchi with Purple Sprouting Broccoli & Pine…

      Hot Hummus with Samna and Pine Nuts

      Wild Mushroom & Chestnut Soup

      Cavolo Nero Cupcakes with Chocolate Frosting

      Recipe: Clotted cream egg nog cheesecake

      Recipe: Christmas bacon and sprout pizza

      Slow Cooked Beef Brisket with Celery and Shallots

      Plum and Orange Flower Water Tart

      Smoked Mackerel, Celeriac and Watercress Salad

      Chicken Hashweh

      Fried Gnocchi with Purple Sprouting Broccoli & Pine…

      Pork & Potato Dumplings with Easy Kimchi

      Spring Vegetable Pad Thai

      Lentil Moussaka with Creamy Coconut Bechamel

      Plum and Orange Flower Water Tart

      Chicken Hashweh

      Hot Hummus with Samna and Pine Nuts

      Lebanese Lamb with Aubergine Rice

      Pork & Potato Dumplings with Easy Kimchi

      BEAN PASTE BUNS

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0
Asian style salad mushrooms

VEGAN CRUNCHY ASIAN MUSHROOM SALAD

by FOODLOVER 01/09/2020
written by FOODLOVER

Make a salad more exciting with this tangy Asian spin, full of delicious crunchy vegetables and exotic flavours that makes for a delicious lunch or well received side to any dish. Finish with a zesty dressing.

PREP TIME: 25 MINUTES
COOKING TIME: 5 MINUTES
SERVES: 4

For the salad
150g chestnut mushrooms, sliced
2 tbsp olive oil
1 Chinese leaf or ½ white cabbage, shredded
1 carrot, cut into strips
1 red pepper, deseeded and cut into strips
4 spring onions, shredded
Handful coriander leaves, torn
Few mint leaves, finely sliced
¼ cucumber, cut into strips
Handful of pea shoots
20g pickled ginger, finely chopped

For the dressing
1 tbsp sesame oil
1 lime, juice
1 tbsp soy sauce
1 tbsp sweet chili sauce
1 tsp rice wine vinegar
2 cloves garlic, crushed
1cm piece of fresh ginger, grated

To serve
50g roast salted peanuts, roughly chopped
2 tbsp sesame seeds
½ punnet mustard cress

METHOD

  1. Heat the olive oil in a frying pan and add the mushrooms. Cook for about 3 minutes until starting to brown. Set aside to cool.
  2. In a large bowl, mix together all the ingredients for the salad. Add the mushrooms.
  3. In a jar, mix together all the ingredients for the dressing, and shake well.
  4. Pour the dressing over the vegetables and mix together well. Sprinkle over the peanuts, sesame seeds and cress to serve.

www.justaddmushrooms.com

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