Print Options

Back to Shiitake Salad with Sesame-Ginger Vinaigrette >

Include these items:

Taste of Home Logo

Shiitake Salad with Sesame-Ginger Vinaigrette

 Shiitake Salad with Sesame-Ginger Vinaigrette
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
4 ServingsPrep: 25 min. Grill: 10 min.

Ingredients

  • 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

Directions

  • In a small saucepan, bring mirin to a boil. Reduce heat; simmer,

2 of 2

Shiitake Salad with Sesame-Ginger Vinaigrette (continued)

Directions (continued)

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