Thai Mushroom Salad

  • Serves: 4
  • Preparation: 20 minutes
  • Cooks In: 15 minutes
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Ingredients

Dressing
1 lime, juiced
1 tbsp fish sauce
1 tbsp tamari
1 chilli, finely chopped
1 clove garlic, minced
¼ cup coriander leaves and stems, chopped
1 tbsp olive oil
Mushrooms
3 tbsp olive oil
300 g mushrooms, sliced
1 clove garlic, crushed
¼ cup tamari
Salad
1 cucumber, sliced
2 tomatoes, sliced
¼ red onion, finely sliced
1 cup sprouted legumes
¼ cup fresh mint, chopped
¼ cup coriander leaves, chopped
¼ cup almonds, sliced, toasted

Method

1

To prepare the dressing, in a small bowl or jar, combine the lime juice, fish sauce, tamari, chilli, garlic, coriander and oil. Set aside

2

Prepare the salad by placing the cucumber, tomatoes, onion, legumes, mint and coriander in a bowl. Set aside while you cook the mushrooms.

3

Heat a large pan over a medium to high heat. Add in the olive oil and allow it to heat up, then add in the mushrooms to cook. Saute them, stirring occasionally, for 3 minutes then add in the garlic and continue to saute for another 3 minutes. Avoid stirring too much.

4

Pour in the tamari, and allow it to bubble and caramelise, given the whole pan a shake to coat the mushrooms and allow them to soak up the flavours. Remove from the heat and set aside.

5

To serve, pour the dressing into the bowl of salad and toss to coat, transfer to a serving platter. Top with the freshly cooked mushrooms and top with almonds for a little crunch.

Ingredients

Dressing
 1 lime, juiced
 1 tbsp fish sauce
 1 tbsp tamari
 1 chilli, finely chopped
 1 clove garlic, minced
 ¼ cup coriander leaves and stems, chopped
 1 tbsp olive oil
Mushrooms
 3 tbsp olive oil
 300 g mushrooms, sliced
 1 clove garlic, crushed
 ¼ cup tamari
Salad
 1 cucumber, sliced
 2 tomatoes, sliced
 ¼ red onion, finely sliced
 1 cup sprouted legumes
 ¼ cup fresh mint, chopped
 ¼ cup coriander leaves, chopped
 ¼ cup almonds, sliced, toasted

Directions

1

To prepare the dressing, in a small bowl or jar, combine the lime juice, fish sauce, tamari, chilli, garlic, coriander and oil. Set aside

2

Prepare the salad by placing the cucumber, tomatoes, onion, legumes, mint and coriander in a bowl. Set aside while you cook the mushrooms.

3

Heat a large pan over a medium to high heat. Add in the olive oil and allow it to heat up, then add in the mushrooms to cook. Saute them, stirring occasionally, for 3 minutes then add in the garlic and continue to saute for another 3 minutes. Avoid stirring too much.

4

Pour in the tamari, and allow it to bubble and caramelise, given the whole pan a shake to coat the mushrooms and allow them to soak up the flavours. Remove from the heat and set aside.

5

To serve, pour the dressing into the bowl of salad and toss to coat, transfer to a serving platter. Top with the freshly cooked mushrooms and top with almonds for a little crunch.

Thai Mushroom Salad

Tags:

 Asian, Dinner, Lunch, Salad, Thai

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