Oyster Mushroom Salad Recipe
oyster mushroom salad
Servings: 3 people
Pin Recipe
Ingredients
- 200 gms oyster mushrooms - thinly sliced
- 1 tsp butter
- 2 garlic cloves - finely chopped
- 1/2 tsp salt - 1/8 tsp pepper, chili flakes, oregano
- 1/2 onion - 1/4 yellow bell pepper (thinly sliced)
- 2 tbsp peanuts - roasted
- 1/2 carrot - grated
- 1/8 cup purple cabbage - lettuce, spring onions
- 1 tsp pomegranate seeds
Dressing
- 1 tsp soy sauce
- 1/2 tsp vinegar
- 1/4 tsp sesame seeds
- 1/2 tsp brown sugar
- 1/8 tsp pepper powder
- coconut oil
- 1-2 tbsp water
Instructions
- Heat butter in a pan. Add finely chopped garlic and sauté for a few seconds.
- Add oyster mushrooms, salt, pepper, chili flakes, and oregano. Cook until mushrooms shrink and release water.
- Add thinly sliced onion and yellow bell pepper. Cook until all moisture is absorbed. Transfer to a plate.
- In the same pan, roast peanuts until slightly browned.
- In a mixing bowl, combine roasted peanuts, cooked mushroom mixture, grated or thinly sliced carrot, purple cabbage, chopped lettuce, and spring onions. Mix gently.
- For the dressing: Combine soy sauce, vinegar, sesame seeds, brown sugar, pepper powder, coconut oil, and water in a small jar. Shake well to mix.
- Transfer the salad to a serving bowl, garnish with pomegranate seeds, and drizzle the dressing just before serving.