Featuring a peanut dressing made with soy sauce, maple syrup, rice vinegar, and lime juice, and a spicy sautéed mushroom topping, this dish is both delicious and nutritious. Serve it up with a generous squeeze of lime and some roasted peanuts. Recipe compliments of South African Mushroom Farmers’ Association.
Ingredients
Peanut dressing:
- ¼ cup peanut butter
- 2 Tbsp soy sauce
- 2 Tbsp maple syrup
- 2 Tbsp rice vinegar
- 2 Tbsp fresh lime juice
- 1 Tbsp sesame oil
- 1 clove garlic, finely grated
- 1 tsp fresh ginger, finely grated
- 500g portabellini mushrooms, sliced
- 2-3 Tbsp olive oil
- 1 Tbsp sriracha, sambal oelek or any similar hot sauce
- ¼ purple cabbage, shredded finely
- 4 carrots, peeled and julienned or spiralised
- 2 large courgettes, julienned or spiralised
- 1 red chilli, seeds removed and thinly sliced
- 4 spring onions, thinly sliced
- ½ cup coriander leaves
- ½ cup bean sprouts
- ½ cup roasted salted peanuts, roughly chopped
- Fresh lime wedges, for serving
Method
For the dressing:
- Place all the ingredients in a bowl and whisk.
- Add a splash of warm water if you’d like to thin it out slightly..
- Taste to adjust any seasoning and set aside.
- Heat olive oil in a large frying pan and sauté the mushrooms on high heat until lightly golden.
- Remove from the heat and drizzle with a little of the peanut dressing and the spicy chilli sauce. Toss to coat.
- In a large mixing bowl add the cabbage, carrots, courgettes, chilli, spring onions and coriander. Add a little drizzle of dressing and toss.
- Add the mushrooms and mix everything well.
- Plate the salad and sprinkle with bean sprouts and peanuts. Serve with chunky lime wedges.
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