Marinated Shiitake Mushroom and Kale Salad

Posted: March 9, 2011 in Recipe
Tags: , ,

Marinated Shiitake Mushroom and Kale Salad


For the Dressing and Marinade:

Makes 2 cups

  • 3 Tbsp Fresh Lime juice
  • 3 Tbsp Rice Vinegar
  • 2 Tbsp Dark Soy Sauce or Tamari
  • 1 tbsp honey
  • 1/2 tsp chili flakes
  • 1 ½ tsp garlic powder
  • 2 tsp ginger powder
  • -zest of 1 lime
  • -2 Tbsp sesame seeds(preferrably toasted)
  • 1 Tbsp sesame oil
  • 1 cup expeller pressed canola oil
  • 2-3 Tbsp water
  • 1/3 bunch fresh cilantro(chopped)
  • 1/2 bunch scallions(sliced)
  • Sea salt and pepper

Add vinegar, lime juice, soy sauce, honey, spices, lime zest, and sesame seeds into blender. Pulse briefly to mix ingredients. With blender running at medium speed, slowly drizzle canola oil and sesame oil into blender. If dressing becomes too thick, add water 1 tbsp at a time. Finish with the cilantro, scallions, salt, and pepper. Place in glass or plastic container and use to marinate mushrooms.

To marinate the mushrooms:

  • 2 ½ to 3 cups Shiitake mushrooms, stems removed and sliced(~1/4 inch thick)

Pour ½ cup of marinade into glass bowl and gently toss the Shiitakes, until well coated. Cover with plastic and refrigerate for 2 hours, but no longer than 4 hours. Gently squeeze mushrooms, saving the liquid, and set aside. Add the leftover liquid back to the dressing.

For the salad:

  • 8 cups Kale, torn into pieces, stems removed
  • 1 ½ cups cucumber(seeded, halved, and sliced thinly)
  • 2 eight oz cans sliced water chestnuts, drained
  • 1 large Red bell pepper, thinly julienned
  • 2 cups Marinated Shittakes
  • 1/3 to ½ cup “Dressing”(see recipe)
  • Sea salt and pepper
  • 1/2 cup Chopped peanuts(for garnish)

In large glass bowl, gently toss all ingredients together and and season with salt and pepper. Add 1/3 to ½ cup of dressing and coat evenly. Cover and allow to sit in refrigerator for 15-20 minutes. Divide salad among six plates, garnish with peanuts, and serve.(Note: use leftover dressing for another day)


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