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
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
50g roast salted peanuts, roughly chopped
2 tbsp sesame seeds
½ punnet mustard cress
- 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.
- In a large bowl, mix together all the ingredients for the salad. Add the mushrooms.
- In a jar, mix together all the ingredients for the dressing, and shake well.
- Pour the dressing over the vegetables and mix together well. Sprinkle over the peanuts, sesame seeds and cress to serve.
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