Gingered Shiitake And Napa Cabbage Salad Recipe

About this recipe

A vibrant vegetarian dish featuring sautéed shiitake mushrooms, crisp napa cabbage, and a tangy ginger-soy dressing. Perfect for a satisfying dinner with bold flavors and fresh textures.

Ingredients

• 1 ltr Bertolli Extra Virgin Olive Oil
• 100 g Garlic - Single Clove
• 1 pc (50 g) On1Y Pepper Grinder
• 1 Kg Shitake Black Mushrooms
• 750 g Dabur 100 % Pure Honey (Refill Pouch)
• 125 g Red Bell Pepper (Lal Shimla Mirchi)
• 100 g Coriander - Chopped (Kothimbir)
• 1 pc Cabbage Red
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 1 kg Akar Powder Salt
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 500 ml American Garden Apple Cider Vinegar
• 1 pack (100 g) Eastern Dry Ginger Powder

Instructions

1. 1. In a shallow bowl, stir together 2 tablespoons soy sauce, 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon dry ginger powder, 1 minced garlic clove, and 1/4 teaspoon pepper to create the marinade.
2. 2. Heat 2 teaspoons vegetable oil in a 10-inch non-stick skillet over moderately high heat until hot but not smoking. Add 200 g sliced shiitake mushrooms and 1/2 teaspoon salt, and sauté, stirring frequently, until golden, about 3 minutes.
3. 3. Add the reserved marinade, 1/4 cup water, and 1 tablespoon honey to the skillet. Bring the mixture to a boil, then remove from heat and let cool for 10 minutes.
4. 4. In a large bowl, combine 1 small red cabbage (shredded), 1 red bell pepper (thinly sliced), and 1/2 cup chopped coriander sprigs. Toss the vegetables together.
5. 5. Pour the cooled mushroom mixture over the cabbage mixture and toss to coat evenly.
6. 6. Divide the salad among 4 portions and garnish with additional coriander sprigs. Serve immediately.