Crunchy Asian Mushroom Salad |
Favourites 30
Total Time: 30 Minutes
Serves 4


For the salad:
  • 150g of chestnut mushrooms, sliced
  • 2 tbsp of olive oil
  • 1 Chinese leaf or ½ white cabbage, shredded
  • 1 carrot, cut into strips
  • 1 red pepper, deseeded and cut into strips
  • 4 spring onions, shredded
  • Handful of coriander leaves, torn
  • Few mint leaves, finely sliced
  • ¼ cucumber, cut into strips
  • Handful of pea shoots
  • 20g of pickled ginger, finely chopped
For the dressing:
  • 1 tbsp of sesame oil
  • 1 lime, juice
  • 1 tbsp of soy sauce
  • 1 tbsp of sweet chilli sauce
  • 1 tsp of rice wine vinegar
  • 2 cloves garlic, crushed
  • 1cm piece of fresh ginger, grated
To serve:
  • 50g of roast salted peanuts, roughly chopped
  • 2 tbsp of sesame seeds
  • ½ punnet of mustard cress


  1. Heat the olive oil in a frying pan and add the mushrooms. Cook for about three minutes until starting to brown. Set aside to cool.
  2. In a large bowl, mix together all the ingredients for the salad. Add the mushrooms.
  3. In a jar, mix together all the ingredients for the dressing, and shake well.
  4. Pour the dressing over the vegetables and mix together well. Sprinkle over the peanuts, sesame seeds and cress to serve.

Recipe courtesy of

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