Mushroom Salad

Name: Mushroom Salad with Bang Bang Dressing
Total time: 20 min
Yield: 2, 3 or 4 people
Ingredients: 1 Tbsp of Vegetable oil; 250 Grams of Chestnut mushrooms; 200 Grams of Shiitake mushroom; 20 ML of Soy sauce; 125 Grams of Red radish; 40 Grams of Spring onion; 300 Grams of Romaine lettuce; 1 Piece of Carrot; 100 Grams of Sugar snap peas; 1 Piece of Large red chilli; 15 Grams of Fresh coriander; 1 Piece of Cucumber; 10 Grams of Sesame seeds; 15 ML of Sesame oil; 20 ML of Soy sauce; 40 ML of Sweet chilli sauce; 30 Grams of Ginger; 1 Piece of Garlic cloves; 30 Grams of Peanut butter; 15 ML of Rice vinegar; 20 ML of Water

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 441 · Prot 18 · Carbs 55 · Fat 19

Quick & Easy

Vegan

20 min

Traditionally made with shredded chicken, we've come up with a vegan version that subs in two types of mushrooms!

Cals 441 · Prot 18 · Carbs 55 · Fat 19

Quick & Easy

Vegan

Ingredients

Salad

Vegetable oil

1 Tbsp

Chestnut mushrooms

250 Grams

Shiitake mushroom

200 Grams

Soy sauce 9*10*11*

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 3*

10 Grams

Dressing

Sesame oil 3*9*

15 ML

Soy sauce 9*10*11*

20 ML

Sweet chilli sauce

40 ML

Ginger

30 Grams

Garlic cloves

1 Piece

Peanut butter 1*9*

30 Grams

Rice vinegar

15 ML

Water

20 ML

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds, *1 Peanuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1847 / 441
Fats (g)	19
of which saturated (g)	3
Carbohydrates (g)	55
of which sugars (g)	25.7
Fibers (g)	14
Proteins (g)	18.1
Salt (g)	4.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

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.

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.

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.

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.

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