Mushroom Salad

with Bang Bang Dressing

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vegan
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vegan
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Instructions

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1 Prep vegetables

Slice the red 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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2 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.

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3 Make dressing

Peel and grate the ginger. Peel and crush 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 fried 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!

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

Cooking Time: 20 min

Cals 355 · Prot 18 · Carbs 43 · Fat 18

Dairy-Free

Ingredients

Number of people

Salad

Red radish 125 Grams
Spring onion 50 Grams
Romaine lettuce 300 Grams
Carrot 1 Piece
Sugar snap peas 100 Grams
Red chilli large 1 Piece
Fresh coriander 15 Grams
Cucumber 1 Piece
Vegetable oil 1 Tbsp
Chestnut mushrooms 250 Grams
Shiitake mushroom 200 Grams
Soy sauce 20 ML
Sesame seeds 10 Grams

Dressing

Ginger 30 Grams
Garlic cloves 1 Piece
Peanut butter 30 Grams
Sesame oil 15 ML
Sweet chilli sauce 40 Grams
Soy sauce 20 ML
Rice vinegar 15 ML
Water 20 ML

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

Cooking Time: 20 min

Cals 355 · Prot 18 · Carbs 43 · Fat 18

Dairy-Free

Instructions

photo

1 Prep vegetables

Slice the red 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.

photo

2 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.

photo

3 Make dressing

Peel and grate the ginger. Peel and crush 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.

photo

4 Assemble

Tumble all of the prepared vegetables in a serving bowl, top with the fried 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!

Ingredients

Number of people

Salad

Red radish 125 Grams
Spring onion 50 Grams
Romaine lettuce 300 Grams
Carrot 1 Piece
Sugar snap peas 100 Grams
Red chilli large 1 Piece
Fresh coriander 15 Grams
Cucumber 1 Piece
Vegetable oil 1 Tbsp
Chestnut mushrooms 250 Grams
Shiitake mushroom 200 Grams
Soy sauce 20 ML
Sesame seeds 10 Grams

Dressing

Ginger 30 Grams
Garlic cloves 1 Piece
Peanut butter 30 Grams
Sesame oil 15 ML
Sweet chilli sauce 40 Grams
Soy sauce 20 ML
Rice vinegar 15 ML
Water 20 ML
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