Crunchy Asian Mushroom Salad

Serves 4
Total Time
30 Minutes
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
Step 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.

Step 2

In a large bowl, mix together all the ingredients for the salad. Add the mushrooms.

Step 3

In a jar, mix together all the ingredients for the dressing, and shake well.

Step 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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