Shiitake Salad with Sesame-Ginger Vinaigrette Recipe
Shiitake Salad with Sesame-Ginger Vinaigrette Recipe photo by Taste of Home
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Shiitake Salad with Sesame-Ginger Vinaigrette Recipe

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This salad combines my favorite Asian flavors with crisp, colorful veggies and smoky grilled shiitakes. Mirin for the dressing can be found in the Asian section of well-stocked supermarkets.—Kathi Jones-DelMonte, Rochester, New York
TOTAL TIME: Prep: 25 min. Grill: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Grill: 10 min.
MAKES: 4 servings


  • 1/2 cup mirin (sweet rice wine)
  • 6 tablespoons rice vinegar
  • 4-1/2 teaspoons reduced-sodium soy sauce
  • 1 shallot, minced
  • 1 tablespoon minced fresh gingerroot
  • 2 teaspoons lemon juice
  • 2 teaspoons Sriracha Asian hot chili sauce or 1 teaspoon hot pepper sauce
  • 1 teaspoon coarsely ground pepper
  • 2 tablespoons olive oil
  • 1 tablespoon sesame oil
  • SALAD:
  • 1/2 pound fresh shiitake mushrooms
  • 2 teaspoons olive oil
  • 4 cups spring mix salad greens
  • 4 green onions, chopped
  • 1/3 cup thinly sliced radishes
  • 1/3 cup thinly sliced fresh carrots
  • 1 can (8 ounces) sliced water chestnuts, drained and rinsed
  • 2 tablespoons sesame seeds, toasted

Nutritional Facts

1 serving: 289 calories, 15g fat (2g saturated fat), 0 cholesterol, 365mg sodium, 31g carbohydrate (15g sugars, 5g fiber), 5g protein. Diabetic Exchanges: 3 fat, 2 starch.


  1. In a small saucepan, bring mirin to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until slightly thickened. Transfer to a small bowl; cool to room temperature. Whisk in the vinegar, soy sauce, shallot, ginger, lemon juice, chili sauce, pepper and oils; set aside.
  2. Place mushrooms in a small bowl; drizzle with oil and toss to coat. Transfer to a grill wok or basket. Grill, uncovered, over medium heat for 6-8 minutes or until tender, stirring frequently.
  3. In a large bowl, combine the salad greens, onions, radishes, carrots and water chestnuts. Add half of vinaigrette; toss to coat. Divide among four plates; top salad with mushrooms. Drizzle with remaining vinaigrette and sprinkle with sesame seeds. Yield: 4 servings.
Editor's Note: Look for mirin in the Asian condiments section.
Originally published as Shiitake Salad with Sesame-Ginger Vinaigrette in Country Woman April/May 2011, p40

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