lunch · vegetarian · vegan · dairy-free
Chilled mushroom and cucumber ribbon salad
Browned king oyster mushrooms cooled and tossed with cucumber ribbons in a tangy soy, vinegar and sesame dressing. A refreshing, cold lunch.
- Time
- 30min
- Steps
- 3
Ingredients
Tick what you already have.
Allergens
Contains wheat, soy and sesame.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cut the mushrooms into thin strips and sauté in the neutral oil for about 6 minutes, until tender and browned. Spread on a plate and chill until cold.
-
2
Peel the cucumber into long ribbons. Whisk the vinegar, soy sauce and sesame oil in a bowl.
-
3
Just before serving, toss the cold mushrooms and cucumber with the dressing.
