Login
Create Account
Crispy Shiitake Salad
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Mushrooms and cabbage with toasted sesame seeds and fresh dressing.
-
Main Ingredient
cabbage
-
Category: Salads
-
Cuisine: American
-
Prep Time: 20 min(s)
-
Cook Time: 20 min(s)
-
Recipe Type: Private
-
Source:
-
Tags:
-
Notes:
Per serving: 240 cal, 15 g fat (1.5 g Sat Fat), 28 g carbs, 520 mg sodium, 6 g fiber, 4 g protein.
-
Posted By: compliments
-
Posted On: Nov 26, 2014
Number of Servings:
Ingredients:
- 14 ounces - shiitake mushrooms (about 30) thinly sliced
- 1/4 teaspoons - salt
- 2 tablespoons - canola oil
- 4 cups - shredded green or napa cabbage about 1/2 small head
- 3 cups - shredded red cabbage about 1/4 medium head
- 5 - scallions thinly sliced
- 1/2 cups - cilantro chopped
- 2 teaspoons - toasted sesame seeds for garnish
- 3 tablespoons - water
- 2 tablespoons - rice wine vinegar
- 1 tablespoons - red miso paste
- 2 teaspoons - low-sodium soy sauce
- 1 teaspoons - brown sugar
- 3/4 teaspoons - grated fresh ginger
- 1 tablespoons - canola oil
- 1 tablespoons - toasted sesame oil
Directions:
1. Combine all dressing ingredients in a jar with tight-fitting lid and shake vigorously for 30 seconds to blend.
2. Preheat the oven to 400 degrees F. Line two rimmed baking sheets with parchment paper and coat well with nonstick cooking spray. In a large mixing bowl, toss mushrooms with salt and oil. Spread in a single layer on the prepared baking sheets and bake until mushrooms have shriveled somewhat and become crisp, about 20-25 minutes.
3. In a large mixing bowl, combine cabbage, scallions, cilantro and mushrooms. Shake the dressing briefly to re-emulsify it, then add to the salad and toss to coat. Divide evenly among serving plates and top with toasted sesame seeds, if using.
Comments