Mushroom Salad
with Bang Bang Dressing
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.
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 17 · Carbs 44 · Fat 19
Dairy-Free
Ingredients
Salad
Dressing
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 17 · Carbs 44 · Fat 19
Dairy-Free
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.
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
Salad
Dressing
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