Prep 10 mins
Cook 0 mins
A Japanese-style salad which can be served as a side dish with any grilled or BBQd meat dish. I found this recipe in the October 2005 issue of the Australian magazine 'Super Food Ideas', and I have posted it for the 2005 Zaar World Tour. The "cooking times" below do not include the 3 hours refrigeration time.
- 100 g baby asian greens
- 1 cucumber, halved lengthways, sliced
- 1 red capsicum, deseeded, thinly sliced
- 118.29 ml reduced sodium soy sauce
- 118.29 ml mirin
- 14.79 ml peanut oil
- 9.85 ml sesame oil
- 4 garlic cloves, crushed
- 3 cm piece ginger, peeled, grated
- 600 g button mushrooms, trimmed
- Make marinated mushrooms: Place soy, mirin, peanut oil, sesame oil, garlic and ginger in a glass or ceramic bowl, and stir until well-combined. Add mushrooms and turn to coat. Cover and refrigerate for 3 hours.
- Place Asian greens, cucumber, capsicum and marinated mushrooms in a large bowl. Toss to combine.
- Serve as an accompaniment to lamb, beef or chicken.
Very good! The mushrooms were terrific. I used a slotted spoon to combine the marinated mushrooms with everything else. There was just enough dressing that way without making the greens soggy. I used spinach for the greens. I may add some chopped scallions next time. This is a nice side salad, but would also be great for lunch. Thanx for sharing!
We enjoyed this- I took a note from Peggy & drained, then redressed the greens. I used baby portobellos, and 3 Tbsp. sesame oil- didn't have peanut oil. Very tasty.
Delicious salad that even appealed to my non-mushroom eaters. I made half a batch (but used the whole amount of my adored sesame oil). My mushrooms were large, so I quartered them. Before serving, I drained off the marinade and then re-added some as a dressing. I served the salad over the greens and garnished with chopped green onion. Yummo!