Thai Mushroom Salad

Name: Thai Mushroom Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Thai
Ingredients: 1 piece Lime (1 lime, juiced); 2 tbsp Fish Sauce (2 tbsp fish sauce); 1 tbsp Tamari (1 tbsp tamari + ¼ cup tamari); 1 piece Chili (1 chilli, finely chopped); 2 cloves Garlic (1 clove garlic, minced + 1 clove garlic, crushed); ¼ cup Coriander Seed (¼ cup coriander leaves and stems, chopped); 4 tbsp Olive Oil (1 tbsp olive oil + 3 tbsp olive oil); 20 cup Mushroom (20 cup mushrooms, sliced); 1 piece Cucumber (1 cucumber, sliced); 2 pieces Tomato (2 tomatoes, sliced); ¼ piece Red Onion (¼ red onion, finely sliced); 1 cup Legume (1 cup sprouted legumes); ¼ cup Mint (¼ cup fresh mint, chopped); ¼ cup Cilantro (¼ cup coriander leaves, chopped); ¼ cup Almond (¼ cup almonds, sliced, toasted)

Thai Mushroom Salad - Salads (Thai)

35 minThai

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Egg Free

Steps

1To prepare the dressing, in a small bowl or jar, combine the lime juice, fish sauce, tamari, chilli, garlic, coriander and oil. Set aside
2Prepare the salad by placing the cucumber, tomatoes, onion, legumes, mint and coriander in a bowl. Set aside while you cook the mushrooms.
3Heat a large pan over a medium to high heat. Add in the olive oil and allow it to heat up, then add in the mushrooms to cook. Saute them, stirring occasionally, for 3 minutes then add in the garlic and continue to saute for another 3 minutes. Avoid stirring too much.
4Pour in the tamari, and allow it to bubble and caramelise, given the whole pan a shake to coat the mushrooms and allow them to soak up the flavours. Remove from the heat and set aside.
5To serve, pour the dressing into the bowl of salad and toss to coat, transfer to a serving platter. Top with the freshly cooked mushrooms and top with almonds for a little crunch.