Crunchy Asian Mushroom Salad


Make a summer salad more exciting with this tangy Asian spin, full of delicious vegetables and exotic flavours that makes for a delicious lunch or well received side to any dish. Finish with a zesty dressing.


For the salad

  • 150g chestnut mushrooms, sliced
  • 2 tbsp 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 coriander leaves, torn
  • Few mint leaves, finely sliced
  • ¼ cucumber, cut into strips
  • Handful of pea shoots
  • 20g pickled ginger, finely chopped

For the dressing

  • 1 tbsp sesame oil
  • 1 lime, juice
  • 1 tbsp soy sauce
  • 1 tbsp sweet chili sauce
  • 1 tsp rice wine vinegar
  • 2 cloves garlic, crushed
  • 1cm piece of fresh ginger, grated

To serve

  • 50g roast salted peanuts, roughly chopped
  • 2 tbsp sesame seeds
  • ½ punnet mustard cress


  1. Heat the olive oil in a frying pan and add the mushrooms. Cook for about 3 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.

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