Shredded Cabbage Mushroom and Herb Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A recipe by Chef Karen Martini published in the Sun Herald. Ingredients:
100 ml extra virgin olive oil |
50 ml light soy sauce |
sea salt |
1 green chili pepper, finely sliced |
10 swiss brown mushrooms, finely sliced |
1/2 small cabbage, finely shredded |
3 cm gingerroot, finely shredded |
1/2 bunch thai basil |
2 sprigs dill leaves |
5 sprigs mint |
8 cm white radishes, peeled and julienned (daikon) |
1 garlic clove, finely chopped |
1/2 lime, juice of |
Directions:
1. Combine oil, soy sauce, salt and green chilli in a bowl.
2. Add mushrooms and stir to combine.
3. Set aside for 5 minutes.
4. Place remaining ingredients in a large bowl and toss to combine.
5. Add mushroom mixture stir and serve.
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