Mushroom Salad
The combination of lime juice, soy sauce, and honey creates a flavor similar to that of teryaki; Thai Sriracha sauce adds a hint of heat to balance the sweetness. (Cooking Light magazine 8-04)
"The perfect winter salad (thought I would definitely eat this year round). For reference when you're grocery shopping, I used about 7 medium s---take mushrooms and half a small red pepper. This is the kind of salad you see prepackaged in high end supermarkets for lots of money!"
- cajuntoastCuisine: AsianMain Ingredient: Quinoa
100% would make again (reviews)
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Notes Ingredients
Mushroom Salad Preparation
1. Combine first 6 ingredients in a large bowl, stirring with a whisk; set aside.
2. Place quinoa in a medium saucepan, and cover with water to 2 inches above quinoa. Bring to a boil; cook 3 minutes. Add edamame to quinoa in pan; return to a boil. Reduce heat, and simmer 5 minutes or until tender. Drain. Add edamame mixture, mushrooms, and red bell pepper to juice mixture; toss well to coat. Cover and chill.
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Mushroom Salad Reviews
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The salad is wonderful, the dressing was too tart. I will make this again, but will have to adjust dressing. Maybe I'll try actual teriyaki sauce, or just use less lime. Also I subbed barley for quinoa - still delicious.
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A great vegan brown bag lunch! Don't understand the specification if low sodium soy sauce and then adding salt- I omitted the salt.
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The perfect winter salad (thought I would definitely eat this year round). For reference when you're grocery shopping, I used about 7 medium s---take mushrooms and half a small red pepper. This is the kind of salad you see prepackaged in high end supermarkets for lots of money!
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[I made edits to this recipe.]
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[I posted this recipe.]
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