Shiitake Salad With Sesame Ginger Vinaigrette Recipes

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ASIAN SALAD WITH SESAME GINGER VINAIGRETTE



Asian Salad with Sesame Ginger Vinaigrette image

Provided by Olivia's Cuisine

Time 15m

Number Of Ingredients 16

1 cup shelled edamame, frozen
4 cups packed baby spinach
2 cups watercress (thin stems and leaves only)
2 carrots, peeled and julienned
4 broccoli stems, peeled and julienned
1 green mango, peeled and julienned
1 medium cucumber, thinly sliced
1 teaspoon finely minced ginger
1 garlic clove, minced
2 teaspoons agave nectar
3 tablespoons rice vinegar
1 teaspoon soy sauce
5 tablespoons canola oil
2 tablespoons sesame oil
1/3 cups peanuts, crushed
2 tablespoons toasted sesame seeds

Steps:

  • Combine all the ingredients in the blender and blend until smooth. Reserve.
  • Start by cooking edamame according to package instructions.
  • Place all the salad ingredients (including the cooked edamame) in a bowl, drizzle with the dressing and toss.
  • Garnish with sesame seeds and crushed peanuts and serve.

SHIITAKE SALAD WITH SESAME-GINGER VINAIGRETTE



Shiitake Salad with Sesame-Ginger Vinaigrette image

This salad combines my favorite Asian flavors with crisp, colorful veggies and smoky grilled shiitakes. Mirin for the dressing can be found in the Asian section of well-stocked supermarkets.-Kathi Jones-DelMonte, Rochester, New York

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 19

1/2 cup mirin (sweet rice wine)
6 tablespoons rice vinegar
4-1/2 teaspoons reduced-sodium soy sauce
1 shallot, minced
1 tablespoon minced fresh gingerroot
2 teaspoons lemon juice
2 teaspoons Sriracha chili sauce or 1 teaspoon hot pepper sauce
1 teaspoon coarsely ground pepper
2 tablespoons olive oil
1 tablespoon sesame oil
SALAD:
1/2 pound fresh shiitake mushrooms
2 teaspoons olive oil
4 cups spring mix salad greens
4 green onions, chopped
1/3 cup thinly sliced radishes
1/3 cup thinly sliced fresh carrots
1 can (8 ounces) sliced water chestnuts, drained and rinsed
2 tablespoons sesame seeds, toasted

Steps:

  • In a small saucepan, bring mirin to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until slightly thickened. Transfer to a small bowl; cool to room temperature. Whisk in the vinegar, soy sauce, shallot, ginger, lemon juice, chili sauce, pepper and oils; set aside., Place mushrooms in a small bowl; drizzle with oil and toss to coat. Transfer to a grill wok or basket. Grill, uncovered, over medium heat for 6-8 minutes or until tender, stirring frequently., In a large bowl, combine the salad greens, onions, radishes, carrots and water chestnuts. Add half of vinaigrette; toss to coat. Divide among four plates; top salad with mushrooms. Drizzle with remaining vinaigrette and sprinkle with sesame seeds.

Nutrition Facts : Calories 289 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 365mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

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