Mushroom Salad

with Bang Bang Dressing
Traditionally made with shredded chicken, we've come up with a vegan version that subs in two types of mushrooms!
Cals 355 · Prot 17 · Carbs 44 · Fat 19
Quick & Easy
Vegan
Calorie smart
Try Hello Chef Now
20 min
photo
Traditionally made with shredded chicken, we've come up with a vegan version that subs in two types of mushrooms!
Cals 355 · Prot 17 · Carbs 44 · Fat 19
Quick & Easy
Vegan
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Salad
Vegetable oil
1 Tbsp
Chestnut mushrooms
250 Grams
Shiitake mushroom
200 Grams
Soy sauce
20 ML
Red radish
125 Grams
Spring onion
40 Grams
Romaine lettuce
300 Grams
Carrot
1 Piece
Sugar snap peas
100 Grams
Large red chilli
1 Piece
Fresh coriander
15 Grams
Cucumber
1 Piece
Sesame seeds
10 Grams
Dressing
Sesame oil
15 ML
Soy sauce
20 ML
Sweet chilli sauce
40 ML
Ginger
30 Grams
Garlic cloves
1 Piece
Peanut butter
30 Grams
Rice vinegar
15 ML
Water
20 ML

Tips for fussy eaters

Don't add the raw garlic to the dressing if you find the taste too punchy.

Pro tip

Simmer the dressing for a couple of minutes to make it more flavoursome!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

photo

1 Fry mushrooms

Heat a large pan over a medium-high heat with a drizzle of vegetable oil. Once hot, tear the chestnut and shiitake mushrooms into the pan. Fry for 5-7 min until starting to crisp. Once starting to crisp, add the soy sauce, cook for 30 sec further and remove from the heat. Transfer to a plate and refrigerate.
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2 Prep vegetables

Slice the radishes finely. Trim and slice the spring onions. Shred the romaine lettuce. Peel the carrot, then peel it into ribbons with a peeler. Slice the sugar snap peas in half. Finely slice the red chilli. Chop the coriander leaves roughly. Slice the cucumber into discs, then slice each individual cucumber disc into matchsticks. 
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3 Make dressing

Peel and grate the ginger. Peel and mince the garlic. Add the ginger, garlic, peanut butter, sesame oil, sweet chilli sauce, soy sauce and rice vinegar to a jug with a splash of cold water. Whisk until fully combined - this is your bang bang dressing.
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4 Assemble

Tumble all of the prepared vegetables in a serving bowl, top with the cooled mushrooms, drizzle with the bang bang dressing and finally garnish with the sesame seeds.

Tips for fussy eaters

Don't add the raw garlic to the dressing if you find the taste too punchy.

Pro tip

Simmer the dressing for a couple of minutes to make it more flavoursome!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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