Cabbage And Pesto Salad Recipe

About this recipe

A refreshing and flavorful mushroom salad infused with Asian-inspired herbs and seasonings, perfect for a light and satisfying dinner.

Ingredients

• - Cooks & Co Sliced Mushrooms
• 1Pc White Cabbage 1pc
• 500 Ml Sesame Oil 10 Litres
• - Sunita Lemon Juice Organic
• - Kikkoman Traditionally Brewed Marudaizu Shoyu Soy Sauce 1L
• 150 Ml Clearspring Organic Tamari Soya Sauce, 150Ml
• - Tata Salt
• - Shayona Basil Walnut Pesto
• 135G Belazu Basil Pesto

Instructions

1. 1. Clean and slice 250 g of fresh mushrooms and place them in a small bowl.
2. 2. In a separate bowl, mix 3 tbsp sesame oil, 1 tbsp lemon juice, 1 tsp soy sauce, 1/2 tsp tamari, 1/4 tsp salt, and 1/4 tsp basil pesto to create the marinade.
3. 3. Pour the marinade over the mushrooms, ensuring they are evenly coated. Cover and let them marinate in the refrigerator for at least 2 hours or overnight for deeper flavor.
4. 4. Before serving, arrange 2 cups of shredded white cabbage in individual salad bowls.
5. 5. Top the shredded cabbage with the marinated mushrooms and drizzle any remaining marinade over the salad. Serve immediately.