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 488 · Prot 17 · Carbs 67 · Fat 20
Quick & Easy
Vegan
Calorie smart
Try Hello Chef Now
20 min
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 488 · Prot 17 · Carbs 67 · Fat 20
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 9*
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*
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, *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) 2040 / 488
Fats (g) 19.7
of which saturated (g) 3.1
Carbohydrates (g) 67
of which sugars (g) 35.5
Fibers (g) 14
Proteins (g) 16.5
Salt (g) 1.5
*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

Fry mushrooms

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.
Prep vegetables

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.
Make dressing

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.
Assemble

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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