We loved this salad!The mushrooms made it feel more hearty, and we loved the combination of all the other vegetables. Yummy! We cut this recipe in half and had plenty for Luke and I.
From Vegan Cooking for Carnivores by Roberto Martin
Asian Salad Dressing:
1 1/2 Cups low- sodium soy sauce (Very Important to have LOW sodium!)
One 2 inch piece fresh ginger, peeled and chopped
1 bunch scallions, white and green parts, chopped
4 garlic cloves, peeled and crushed
1 bunch cilantro, chopped
1 Tbsp sesame oil
Juice of 1 lime
1 Tbsp Agave Nectar
1 Tbsp corn starch, mixed with 1/2 cup water
(I also added some rice wine vinegar, because I like vinegar-y dressings. :)
Place al ingredients in a saucepan, bring to a simmer and cook over low heat for about 10 minutes. Remove from heat and let cool.
1 Tbsp high heat oil
10 oz shiitake mushrooms, stems removed and chopped
1 head green baggage, shredded
2 cups baby spinach, julienned
2 large carrots, grated
4 firm plum tomatoes, chopped
1 cucumber, julienned
1 yellow bell pepper, cored , seeded and julienned
1 bunch cilantro, chopped
1 bunch scallions, chopped
1/2 cup raw sliced almonds
Cook mushrooms in oil until cooked through. Mix all ingredients together in large bowl- enjoy!
